Grilled Basil Pesto Shrimp Skewers

  • 1 cup fresh basil leaves, chopped
  • 1 clove garlic
  • 1/4 cup grated Parmigiano Reggiano
  • 3 tbsp. olive oil
  • 1 1/2 lbs. jumbo shrimp, peeled and deveined (weight after peeled)
  • kosher salt and fresh pepper to taste
  • 7 wooden skewers

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 at least 20 minutes (or use metal ones to avoid this step). Thread shrimp onto 7 skewers.  Grill over medium heat until pink and cooked through.

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