Grilled Shrimp With Lemon-Basil Pesto

For ultimate flavor, I recommend making these from fresh shrimp. This lemony pesto is also good with chicken, fish or scallops.

• Ready In: 34 mins
• Serves: 6

Ingredients

• 2  tablespoons pine nuts or 2  tablespoons walnuts
• 2  cups  packed basil leaves
• 2 -3  garlic cloves
• 1  tablespoon fresh lemon juice
• 1  tablespoon  finely grated lemon zest
• 1⁄4 cup olive oil, plus extra for gill
• 1⁄3 cup  freshly grated parmesan cheese
•  salt & freshly ground black pepper
• 1 1⁄2 lbs  fresh jumbo shrimp, shelled and deveined
• 6 -8  wooden skewers, presoaked in water

Directions

1. 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.
2. 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.
3. 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.