Skewered Shrimp With Lemon Pesto Recipe
Ingredients
| 32 large shrimp, 1 to | ||
| 1 1/4 pounds (455 to 565 g) total, shelled (except for tails) and deveined | ||
| Basil sprigs | ||
| Lemon Pesto | ||
| Basil | 1/2 Cup (16 tbs), firmly packed | |
| Olive oil | 1/4 Cup (16 tbs) | |
| 2 tablespoons each grated lemon zest and grated Parmesan cheese | ||
| Garlic | 1 Clove (5gm) | |
| Pine nuts | 1 Tablespoon | |
Directions
In a food processor or blender, combine ingredients for Lemon Pesto.
Whirl until smooth.
Rinse shrimp and pat dry.
Place in a large heavy-duty plastic food bag or nonreactive bowl.
Pour in pesto and seal bag (or cover bowl).
Rotate bag to distribute marinade and place in a shallow pan.
Refrigerate for at least 30 minutes or up to 4 hours, turning shrimp occasionally.
Remove shrimp from bag and drain, discarding marinade.
Thread shrimp on skewers.
Arrange skewers on cooking grate.
Place lid on grill.
Cook, turning once halfway through cooking time, until shrimp are opaque in thickest part (4 to 5 minutes; cut to test).
Transfer to a platter or individual plates.
Garnish with basil sprigs.
Whirl until smooth.
Rinse shrimp and pat dry.
Place in a large heavy-duty plastic food bag or nonreactive bowl.
Pour in pesto and seal bag (or cover bowl).
Rotate bag to distribute marinade and place in a shallow pan.
Refrigerate for at least 30 minutes or up to 4 hours, turning shrimp occasionally.
Remove shrimp from bag and drain, discarding marinade.
Thread shrimp on skewers.
Arrange skewers on cooking grate.
Place lid on grill.
Cook, turning once halfway through cooking time, until shrimp are opaque in thickest part (4 to 5 minutes; cut to test).
Transfer to a platter or individual plates.
Garnish with basil sprigs.
Chef
