Posted at: 09/07/2012 3:56 PM | Updated at: 09/09/2012 9:21 AM
Applewood Smoked Bacon Wrapped Shrimp Brochettes, Grilled Red and Yellow Watermelon, R+G Cheesemakers Ash Ripened Goat Cheese, Mint-Pistachio Pesto
from Daisy Baker's Fine Dining and Spirits
8 ea. Jumbo Wild White Gulf Shrimp
8 Strips Applewood Smoked Bacon
4 6" Bamboo Skewers
4 Wedges ea. Red and Yellow Watermelon
6 oz. R+G Cheesemakers Blackbert Ash Ripened Goat Cheese
For the Pesto-
1 oz. wt. Fresh Mint
1 oz. wt. Shelled Toasted Pistachios
1 1/2 fl. oz. Wildflower Honey
2 Lemons Juice and Zest
2 fl. oz. Water
4 fl. oz. Olive Oil
Pinch Salt and Pepper
Put first five ingredients for pesto in blender and purée until pistachios start to break into small pieces. Slowly add oil in steady stream to running blender until desired consistency is reached, not too thick. Season with salt and pepper and set aside in fridge.
Preheat oven to 450*. Carefully peel and devein shrimp under cold running water.Trim bacon at ends to make 6" strips. Starting at the head end of the shrimp, wrap the bacon evenly around the shrimp until you reach the last segment before the tail. Carefully skewer 2 shrimp each, securing the bacon. Roast on a baking sheet until the bacon browns, turning halfway through, about 4-5 minutes a side.
While the shrimp is cooking heat a grill or cast iron grill pan, brush the watermelon lightly with olive oil, and grill until slightly caramelized, about 2 minutes.
Stack one wedge each of red and yellow watermelon in the middle of a plate, scatter 1 1/2 oz. goat cheese and some of the remaining pistachios on and around the watermelon, and place a shrimp skewer on top. Drizzle with the pesto and enjoy!