1. WINE CLUB JUNE 2011 WINE CLUB JUNE 2011 WINE CLUB JUNE 2011 FIRE ROASTED SHRIMP Walnut Pesto Walnut Pesto yield 1 cup 2 cloves Garlic, peeled, rough chopped 2 cups Fresh Basil leaves ¼ cup Walnuts, toasted 2 tbsp Capers 2/3 cup Olive oil 1 ea Lemon, zest ½ cup Parmesan Cheese, Grated For Shrimp 18 ea Large shrimp (U 16-18 size), peeled, deveined, tail on 2 tbsp Olive oil Splash Chili oil Salt and Pepper to taste Garnish 6 ea Fresh basil sprigs FIRE ROASTED SHRIMP Walnut Pesto Walnut Pesto yield 1 cup 2 cloves Garlic, peeled, rough chopped 2 cups Fresh Basil leaves ¼ cup Walnuts, toasted 2 tbsp Capers 2/3 cup Olive oil 1 ea Lemon, zest ½ cup Parmesan Cheese, Grated For Shrimp 18 ea Large shrimp (U 16-18 size), peeled, deveined, tail on 2 tbsp Olive oil Splash Chili oil Salt and Pepper to taste Garnish 6 ea Fresh basil sprigs FIRE ROASTED SHRIMP Walnut Pesto Walnut Pesto yield 1 cup 2 cloves Garlic, peeled, rough chopped 2 cups Fresh Basil leaves ¼ cup Walnuts, toasted 2 tbsp Capers 2/3 cup Olive oil 1 ea Lemon, zest ½ cup Parmesan Cheese, Grated For Shrimp 18 ea Large shrimp (U 16-18 size), peeled, deveined, tail on 2 tbsp Olive oil Splash Chili oil Salt and Pepper to taste Garnish 6 ea Fresh basil sprigs

2. WINE CLUB Method for pesto Combine the basil, garlic, toasted walnuts and capers in a food processor. Pulsate until mixture is coarsely chopped. With the motor running; slowing pour in enough of the olive oil to bind the mixture. Process until fully incorporated. Remove pesto from food processor bowl into a large mixing bowl. Stir in lemon zest. Add Parmesan cheese, season with salt and pepper to taste, and mix thoroughly. Method for Shrimp Peel, and devein shrimp leaving tail on. Toss shrimp in olive oil and spicy chili oil. Place black steel pan in wood fire oven and pre-heat until smoking hot. Place shrimp in the hot black steel pan and place in wood fire oven or 500 0 F conventional oven. Continuously toss shrimp every minute for 4 minutes until shrimp are cooked. To serve Remove the shrimp from oven and toss with the walnut pesto. Arrange on platter and garnish with fresh basil sprigs. Optional garnish with chili oil and walnut pesto. FIRE ROASTED SHRIMP Walnut Pesto Method for pesto Combine the basil, garlic, toasted walnuts and capers in a food processor. Pulsate until mixture is coarsely chopped. With the motor running; slowing pour in enough of the olive oil to bind the mixture. Process until fully incorporated. Remove pesto from food processor bowl into a large mixing bowl. Stir in lemon zest. Add Parmesan cheese, season with salt and pepper to taste, and mix thoroughly. Method for Shrimp Peel, and devein shrimp leaving tail on. Toss shrimp in olive oil and spicy chili oil. Place black steel pan in wood fire oven and pre-heat until smoking hot. Place shrimp in the hot black steel pan and place in wood fire oven or 500 0 F conventional oven. Continuously toss shrimp every minute for 4 minutes until shrimp are cooked. To serve Remove the shrimp from oven and toss with the walnut pesto. Arrange on platter and garnish with fresh basil sprigs. Optional garnish with chili oil and walnut pesto. FIRE ROASTED SHRIMP Walnut Pesto Method for pesto Combine the basil, garlic, toasted walnuts and capers in a food processor. Pulsate until mixture is coarsely chopped. With the motor running; slowing pour in enough of the olive oil to bind the mixture. Process until fully incorporated. Remove pesto from food processor bowl into a large mixing bowl. Stir in lemon zest. Add Parmesan cheese, season with salt and pepper to taste, and mix thoroughly. Method for Shrimp Peel, and devein shrimp leaving tail on. Toss shrimp in olive oil and spicy chili oil. Place black steel pan in wood fire oven and pre-heat until smoking hot. Place shrimp in the hot black steel pan and place in wood fire oven or 500 0 F conventional oven. Continuously toss shrimp every minute for 4 minutes until shrimp are cooked. To serve Remove the shrimp from oven and toss with the walnut pesto. Arrange on platter and garnish with fresh basil sprigs. Optional garnish with chili oil and walnut pesto. FIRE ROASTED SHRIMP Walnut Pesto WINE CLUB WINE CLUB