Skewered Shrimp In A Walnut Pesto |
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Prep Time: 0 Minutes Cook Time: 4 Minutes |
Ready In: 4 Minutes Servings: 46 |
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We discovered my 18 month old did not have a nut or seafood allergy after (unbeknown to us) consuming a skewer of these! The walnuts give the pesto a little edge. Great to have in the summer , cook as the grill is heating for the main course and enjoy with a glass of chilled white wine. Ingredients:
16 large, raw, deveined, jumbo shrimp, tails on |
1/2 cup walnuts |
3 cloves garlic, chopped |
4 tbsp basil, chopped |
4 tbsp parsley |
3 tbsp grated parmesan |
2 tbsp walnut oil |
Directions:
1. Make the pesto by placing the walnuts, basil, garlic,parsley, parmesan and oil in a blender. Whiz until fine. If too dry add some olive oil.
2. Place the shrimp in a bowl and toss with half the pesto. Leave in fridge for at least an hour.
3. Thread the shrimp on to bamboo skewers, which, if you planned ahead, have been soaking in water for a few hours.
4. Cook on the BBQ for about 4 mins.
5. Serve with the remaining pesto as a dip.
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