Grilled Shrimp with lemon basil pestoPosted: June 18, 2009
I wanted a quick but satisfying meal tonight that involved shrimp. I recently came across this recipe from Food and Wine and boy oh boy it didn’t disappoint. VERY EASY to make and HUGE on flavor! I also put in on pasta for DH…mmmmmm!
2 tablespoons pine nuts
3 cups packed basil leaves
2 garlic cloves, very finely chopped
2 tablespoons fresh lemon juice
4 teaspoons finely grated lemon zest
1/2 cup extra-virgin olive oil
1/3 cup freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper
1 1/2 pounds jumbo shrimp, shelled and deveined
In a small skillet, toast the pine nuts over moderate heat, shaking the pan occasionally, until golden brown, about 2 minutes; let cool.
In a food processor, pulse the pine nuts with the basil leaves, garlic, lemon juice, lemon zest and 6 tablespoons of the olive oil until combined. Add the Parmigiano-Reggiano cheese and pulse until smooth. Scrap the pesto into a bowl and season with salt and pepper.
Light a grill or preheat a cast-iron grill pan. Thread 2 or 3 shrimp on each of 6 skewers and brush with the remaining 2 tablespoons of olive oil. Season the shrimp with salt and pepper and grill over a medium-hot fire until opaque and cooked through, about 2 minutes per side. Serve the shrimp hot, with the pesto and lemon wedges. I served with pasta.