Grilled Pesto Shrimp Skewers
I keep a jar of fresh homemade pesto in the fridge because it is so good on so many things (think grilled corn on the cob!). If you have it on hand, it will make this recipe go even quicker.Yield: 1 skewer (5 shrimp) per person
|1 cup||fresh basil leaves, chopped|
|1/4 cup||grated parmigiano reggiano|
|3 tablespoons||olive oil|
|2 pounds||jumbo shrimp, peeled and deveined (weight after peeled)|
|kosher salt and fresh pepper to taste|
In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing.
Combine raw shrimp with pesto and marinate a few hours in a bowl. Soak wooden skewers in water at least 20 minutes (or use metal ones to avoid this step). Thread shrimp onto 7 skewers.
Heat an outdoor grill or indoor grill pan over medium-low heat until hot. Be sure the grates are clean and spray lightly with oil. Place the shrimp on the hot grill and cook until shrimp turns pink on the bottom, about 3-4 minutes; turn and continue cooking until shrimp is opaque and cooked through, about 3-4 minutes.