Basil Pesto Shrimp
Author: 
Recipe type: Grilled
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
This recipe was great for a weeknight (a nice night where you can grill out and enjoy wine on porch while it cooks).
Ingredients
  • 2 lbs of shrimp (peeled)
  • 1-2 cups of fresh basil (packed)
  • 1 clove garlic
  • 1-2 tablespoons of lemon juice (i used 1 fresh squeezed lemon)
  • ¼ cup of parmigiano reggiano cheese
  • 2-4 tbl of olive oil (i used a little extra to get consistency needed)
  • 2-4 tbl pine nuts (i toasted mine first since I had the time)
Instructions
  1. Pulse basil, lemon juice, pine nuts, olive oil and salt and pepper (if needed) in a food processor until smooth. May have to add more liquids (lemon juice or olive oil to get texture needed depending on amount of basil used.).
  2. Marinate the shrimp in pesto for 20 min (overnight would be best). I used a gallon size Ziploc bag in fridge.
  3. Soak bamboo skewers in water for at least 30 minutes before adding shrimp to keep from burning on grill.
  4. Grill medium high heat for 2-3 minutes per side until cooked.
Recipe by Basil and Vine at http://www.basilandvine.com/2015/11/01/basil-pesto-shrimp/