Grilled Pistachio-Lemon Pesto Shrimp |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Besides tasting great with shrimp, this pesto can be used on pasta or spread on a portobello mushroom or garlic bread topped with melted mozzarella.Amy Jo Dale, Long Beach, California Ingredients:
3/4 cup fresh arugula |
1/2 cup minced fresh parsley |
1/3 cup shelled pistachios |
2 tablespoons lemon juice |
1 garlic clove, peeled |
1/4 teaspoon grated lemon peel |
1/2 cup olive oil |
1/4 cup shredded parmesan cheese |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1-1/2 pounds uncooked jumbo shrimp, peeled and deveined |
Directions:
1. Place the first six ingredients in a food processor; pulse until finely chopped. Continue processing while gradually adding oil in a steady stream. Add Parmesan cheese, salt and pepper; pulse just until combined. Transfer 1/3 cup pesto to a large bowl. Add shrimp; toss to coat. Refrigerate, covered, 30 minutes.
2. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Thread shrimp onto eight metal or soaked wooden skewers. Grill, covered, over medium heat 5-6 minutes or until shrimp turn pink, turning once. Serve with remaining pesto. Yield: 8 servings.
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