Lemon Pesto Shrimp Skewers
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Serves: 6
 
Ingredients
  • 2 lbs large wild shrimp, deveined
  • 2 C packed fresh basil leaves
  • ¼ C toasted pine nuts
  • 1 cloved garlic, chopped
  • ½ C grated parmesan cheese
  • juice and zest of 1 medium lemon
  • ½ C good quality olive oil
  • S & P to taste
Instructions
  1. Remove shell from shrimp leaving tail shell intact. Rinse and pat dry.
  2. In a food processor combine basil, cheese, garlic, pine nuts, lemon juice, lemon zest and ¼ C olive oil. Slowly drizzle in the remaining ¼ C olive oil while the food processor is running. Season with kosher salt and fresh ground pepper to taste.
  3. Place shrimp in large ziploc bag. Add approx ¼ C lemon pesto - enough to coat all of the shrimp. Refrigerate for at least 1 hour.
  4. Turn on bbq. Thread 3-4 shrimp on metal skewers and lightly season with S&P. Grill each side for approx 2 minutes per side until cooked. Serve with remaining lemon pesto on the side.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/lemon-pesto-shrimp-skewers/