Grilled Shrimp With Lemon-Basil Pesto |
|
 |
Prep Time: 30 Minutes Cook Time: 4 Minutes |
Ready In: 34 Minutes Servings: 6 |
|
For ultimate flavor, I recommend making these from fresh shrimp. This lemony pesto is also good with chicken, fish or scallops. 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.
|
|