2 tablespoons pine nuts or 2 tablespoons
packed basil leaves
fresh lemon juice
finely grated lemon zest
olive oil, plus extra for gill
freshly grated parmesan cheese
salt & freshly ground black pepper
1 1/2 lbs
fresh jumbo shrimp, shelled and deveined
wooden skewers, presoaked in water
- In a food processor, pulse the nuts with the basil leaves, garlic, lemon juice, lemon zest and 6 tablespoons of the olive oil until combined. Add the parmesan cheese and pulse until smooth, scraping sides if necessary. Scrap the pesto into a bowl and season with salt and pepper.
- Place the shrimp in the bowl with the pesto and toss to cover shrimp; set aside. Note: Don't marinate for more than 30 minutes.
- Light a grill or preheat a cast-iron grill pan and brush with oil. Thread shrimp on each skewer. Grill shrimp over a medium-hot fire until opaque and cooked through, about 2 minutes per side. Serve the shrimp hot.