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. © RecipeRoulette.net |
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. |
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. |
Mise en Place for Home Cooks: The Secret to Stress-Free Cooking
Discover the art of mise en place, the professional chef's secret to efficient and enjoyable cooking, now simplified for...
7 Must-Have Kitchen Gadgets for Spacious Kitchens - Upgrade Your Cooking Game!
Discover the top kitchen gadgets for spacious kitchens! From innovative appliances to handy tools, find out how to enhan...
Comments or questions?
contact us. Read our
Terms of Use, and
Privacy Policy.
RecipeRoulette.net shows random recipes from
FirstPageRecipes.com. We participate in the Amazon Associates Program.
When you use a link on our site to buy a product on Amazon, we earn a
small commission.
© 2024 RecipeRoulette.net. All rights reserved.