Ingredients
1cupfresh basil leaves,chopped
1clove garlic
¼cupParmigiano Reggiano,grated
3tbspolive oil
1½lbsjumbo shrimp,peeled and deveined, weight after peeling
kosher salt and fresh pepper,to taste
7 wooden skewers
Preparation
In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth.
Slowly add the olive oil while pulsing.
Combine raw shrimp with pesto and marinate a few hours in a bowl.
Soak wooden skewers in water for at least 20 minutes (or use metal ones to avoid this step). Thread shrimp onto 7 skewers.
Heat an outdoor grill or indoor grill pan over medium-low heat until hot. Be sure the grates are clean and spray lightly with oil.
Place the shrimp on the hot grill and cook for about 3 to 4 minutes until shrimp turns pink on the bottom; turn and continue cooking for 3 to 4 more minutes until shrimp is opaque and cooked through.
