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:
- 34mins
- Ingredients:
- 10
- 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
- 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.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
