Description
Homemade pesto with basil from my garden makes a scrumptious addition to shrimp. Serve these for dinner or make them at your next BBQ!
Yield: 7servings | Serving Size: 1skewer
Ingredients
1cupfresh basil leaves, chopped
1clovegarlic
1/4cupgrated Parmigiano Reggiano
3tbspolive oil
1 1/2lbsjumbo shrimp, peeled and deveined (weight after peeled)
kosher salt and fresh pepper to taste
7wooden skewers
Instructions
- 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.
Last Step:
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