It's like shimp on the barbie. Actually that's exactly what it is. Includes a pesto recipe.
20 minutes, Serves 4
| 2 lbs | Extra large or jumbo shrimp, peeled and deveined |
| 6-8 | Bamboo skewers, soaked in water for 20 minutes. Or metal. |
| 1 | Lemon, cut into wedges |
| 6 Tbsp | Extra virgin olive oil |
| 1 cup | Fresh Basil leaves |
| 3 | Large garlic cloves |
| ¼ tsp | Red pepper flakes |
| ½ tsp | Salt |
| ¼ cup | Grated parmigiano-reggiano |
| ¼ cup | Walnuts or pine nuts |
| 1. Thread the shrimp (2 lbs) onto skewers |
| 2. In a food processor or blender, combine the pesto ingredients |
| 3. Process the mix until it is well blended. |
| 4. Reserve two tablespoons of the pesto into a bowl, which should be large enough to hold all the shrimp. (We'll use this after grilling) |
| 5. Set the bowl aside. |
| 6. Coat the remiaining pesto on to the shrimp with hands or a brush |
| 7. Let the shrimp marinate in the pesto, refrigerated, for 30 minutes. |
| 8. Preheat the grill to medium-high heat. |
| 9. Lightly dip wads of paper towels in vegetable oil. |
| 10. Using tongs, carefully rub over the grates several times until they are glossy and coated. © FirstPageRecipes.com |
| 11. Place the skewers on the grill. |
| 12. Cook until the shrimp are plump and slightly charred. this should take a few minutes per side. |
| 13. Transfer the cooked shrimp to the bowl that has the reserved pesto. |
| 14. Toss the shrimp to coat them evenly with the pesto. |
| 15. Serve immediately with lemon wedges. |
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