Food tips

One of the best elements of travelling is sampling local delicacies, so please don't order a burger and chips when you are in India - not only is the meat likely to be of a poor quality (sometimes so poor that it will make you sick), but you are turning down some of the most wonderful food in the world - and possibly offending your hosts.

A local veg box shared between friends is a few quid a week, and the perfect way to slash your food miles while eating good food. So if you're self-catering at university why not try a doorstep delivery from one of the many veg box scheme providers?

Grilled Shrimp w/Pasta Pesto Salad Recipe

	Category	BBQ Recipes
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Ingredients And Procedures

GARNETT PJXG05A 1/3 pound Linguine

8 Extra-large shrimp, shelled, deveined

1 Green pepper; chopped

1 Red bell pepper; chopped

1/2 Lemon, for juice

Olive oil FOR PESTO: 1 1/2 Bunches Fresh Basil

1/2 Clove garlic -- halved

1/2 Lemon -- for juice

3 1/2 tablespoons Olive oil

2 1/2 tablespoons Pine nuts -- toasted

4 teaspoons Fresh Parmesan -- grated

White pepper -- to taste

First prepare pesto: Puree basil, garlic, and lemon juice in food processor. With machine running, gradually add olive oil, then pine nuts. Stir in Parmesan and season to taste with white pepper. Cook linguine until al dente. Drain in a colander and rinse with cold water. Chill pasta in large bowl. Add pesto, peppers, and lemon juice and toss. Transfer to serving plates. Rub shrimp lightly with olive oil. Thread on a skewer and grill or broil until pink, about 3 to 5 minutes. Top pasta with 4 shrimp per serving.

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<h1>Grilled Shrimp w/Pasta Pesto Salad</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>GARNETT PJXG05A 1/3 pound Linguine <P>8 Extra-large shrimp, shelled, deveined <P>1 Green pepper; chopped <P>1 Red bell pepper; chopped <P>1/2 Lemon, for juice <P>Olive oil FOR PESTO: 1 1/2 Bunches Fresh Basil <P>1/2 Clove garlic -- halved <P>1/2 Lemon -- for juice <P>3 1/2 tablespoons Olive oil <P>2 1/2 tablespoons Pine nuts -- toasted <P>4 teaspoons Fresh Parmesan -- grated <P>White pepper -- to taste <P>First prepare pesto: Puree basil, garlic, and lemon juice in food processor. With machine running, gradually add olive oil, then pine nuts. Stir in Parmesan and season to taste with white pepper. Cook linguine until al dente. Drain in a colander and rinse with cold water. Chill pasta in large bowl. Add pesto, peppers, and lemon juice and toss. Transfer to serving plates. Rub shrimp lightly with olive oil. Thread on a skewer and grill or broil until pink, about 3 to 5 minutes. Top pasta with 4 shrimp per serving. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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