Ingredients

For the shrimp:

• 2 pounds jumbo shrimp or prawns, peeled and deveined
• Coarse sea salt and freshly ground black pepper
• Hot red pepper flakes (optional)
• 2 tablespoons extra virgin olive oil 

For the deconstructed pesto after-marinade: 

• 1/4 cup extra virgin olive oil plus 3 tablespoons, divided use
• 1/4 cup pine nuts
• 3 cloves garlic, peeled and thinly sliced
• Finely grated zest and juice of l lemon
• 1 cup fresh basil leaves
• 1 cup freshly grated Parmigiano-Reggiano cheese
• Sea salt and freshly ground black pepper, to taste 

Directions

Step 1

Prepare the pesto after-marinade: Place half the olive oil (1/4 cup) in a small saucepan and heat over a medium flame. Add the pine nuts and garlic and fry until golden, 2 minutes. Do not let the garlic chips burn. Pour the mixture into a large heatproof mixing bowl. Stir in the lemon zest and juice and the remaining 1/4 cup of olive oil. Set the cheese in a small bowl. Right before serving, stack and roll the basil leaves (work in batches), and thinly slice crosswise into 1/4-inch-wide ribbons. 

Step 2

Generously season the shrimp on all sides with salt, pepper, and hot red pepper flakes, if using. Toss with the olive oil. If grilling large shrimp, you can arrange them directly on the grill. For smaller shrimp, use a grill grid or grilling basket, or thread them on bamboo or metal skewers. (It’s easier to turn 5 kebabs on the grill than it is 30 small shrimp.) 

Step 3

Set up your grill for direct grilling and heat to high. Brush and oil your grill grate. 

Step 4

Arrange the shrimp on the grate and grill until sizzling and browned on the outside and cooked through, about 2 to 3 minutes per side. 

Step 5

Stir the hot shrimp into the pine nut-garlic-lemon mixture in the large bowl and toss to mix. Add the slivered basil and toss. Stir in the remaining 3 tablespoons olive oil. Transfer the hot shrimp to a platter or plates and sprinkle with the cheese. 

Ingredients

• 1 garlic clove, peeled and thinly sliced
• 3 tablespoons olive oil, plus more for drizzling
• 3 1/2 cups broccoli florets
• 1/4 teaspoon hot red pepper flakes Coarse salt (kosher or sea) and freshly ground black pepper
• 8 large eggs
• 1/2 cup grated Parmigiano- Reggiano cheese (1 1/2 ounces) 

Directions

Step 1

Preheat the oven to 350°F. In a 10-inch ovenproof nonstick skillet, heat 2 tablespoons of the olive oil. Add the garlic and cook over moderately high heat for 30 seconds. Add the broccoli and crushed red pepper and cook for 1 minute. Stir in 2 tablespoons of water, season with salt and pepper, and cover. Cook over moderate heat until the broccoli is crisp-tender, 2 minutes; let cool. 

Step 2

In a bowl, whisk the eggs with 1/4 teaspoon each of salt and black pepper. Stir in the broccoli. Return the skillet to the stovetop and heat the remaining 1 tablespoon of oil. Pour in the eggs and cook over moderately low heat until set around the edge, 3 minutes. Sprinkle the frittata with the cheese. Transfer the skillet to the oven and bake the frittata until the center is just set, about 12 minutes. Cut into wedges and serve warm or at room temperature with extra olive oil for drizzling.