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Using the 2nd bowl of garlic oil, brush the prepared shrimp once again and then arrange the skewers onto a platter. Garnish with lemon wedges and serve ramekins of the Oregano and Lemon Pesto Butter along with for dipping. Serves 4. 1/4 cup pumpkin seeds2 little cloves garlicCoarse salt and cracked black pepper1/4 cup grated Parmesan cheese1/4 cup fresh oregano leaves, coarsely chopped1/2 cup loaded fresh basil leaves2 teaspoons honeyZest and juice of 1 lemon1/2 cup olive oil1/2 cup saltless butter, melted over low heat In a dry small skillet, toast the pumpkin seeds over medium-low heat, tossing regularly, till gently golden and extremely aromatic, about 5 minutes.

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In a food mill, pulse the pumpkin seeds, garlic, and a generous pinch each of salt and pepper till the seeds are broken down. Include the parmesan, oregano, basil, honey, and lemon enthusiasm and juice and pulse till completely integrated. With the motor running, stream in the olive oil a little bit at a time till the pesto is creamy.

Season to taste with additional salt and pepper if needed. Makes about 2 cups., Mandolin Chef Sean Fowler reveal us that greens take well to the grill to.

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Fire up your grill and get the coals ripping hot with very little flame. Rub the teaspoon of olive oil on the halved heads of lettuce and season them freely with salt and black pepper. Grill for about 1 minute with the flat sides of the lettuce down and the grill revealed.