Steak Enthusiast

From Sarah in Oregon
Shrimp Appetizer
Makes about 45 pieces

1 Pound Medium Shrimp, peeled and deveined
    (about 45 pieces)
1 lb. Bacon, cut into thirds crosswise
½ tsp. Garlic Powder
Salt and Black Pepper, to taste

Pre-heat broiler in oven.  Sprinkle shrimp with garlic
powder, salt and pepper.  Wrap each shrimp in one-third
of a piece of bacon.  Arrange shrimp on a broiler pan, and
broil 3 to 4 inches away from broiler element.  Watch
carefully, and turn shrimp over when bacon begins to
sizzle.  Continue to turn shrimp as it cooks, for about
8 to 10 minutes.  Bacon should be crisp and shrimp
should be opaque and easy to cut with a fork.  Serve
on picks.

A Pesto For Any Special Occasion

Today’s pesto recipe calls for mint leaves and hazelnuts-
not the usual basil leaves, pine nuts and parmesan cheese.
We thought this original recipe with its uncommon mix
of ingredients would be an interesting one to try, and
perhaps serve, with your upcoming holiday meals.

We’d love to hear about more pesto recipes using ingredients
that are unexpected and unique! Post them here to share
with all our visitors, and let us know what meat or main
dish they compliment.

From Paul in Colorado
Mint and Hazelnut Pesto
Makes about ¾ – 1 Cup Pesto

1 C. (Packed) Fresh Mint Leaves
½ C. Toasted Hazelnuts
½ C. Olive Oil
¼ C. Fresh Lemon Juice
3 Garlic Cloves, peeled and crushed
1 tsp. Black Pepper
1 tsp. Salt

Combine all ingredients, except olive oil, in a food processor or
blender and process until finely chopped.  Turn processor off, and
scrape down mixture from sides of processor bowl.  Turn processor
on, and while its running add the olive oil in a slow stream through
the feed tube, until all oil is incorporated with the mint mixture.
Turn off processor; add additional salt and pepper to taste, if
necessary, before serving.