Recipe yields 10 skewers
2 lbs large shrimp, cleaned
1 cup fresh basil leaves
1/4 cup extra virgin olive oil
1/2 cup grated Parmesan cheese
2 cloves garlic
In a food processor, add the basil leaves, olive oil, cheese and garlic. Pulse until it forms a smooth paste. If the pesto is too thick, add more oil, a teaspoon at a time.
Remember, we are using this pesto as a marinade, so we want it to be on the thicker side.
Add your shrimp to a bowl and top with the pesto. Mix together until all the shrimp are coated in the pesto sauce. Cover and refrigerate for at least one hour.
When you are ready to cook, heat up your grill. Place 4-5 shrimps on each skewer.
Lightly coat the grill in non-stick cooking spray and place the skewers in place. Cook for 2-3 minutes on each side on medium heat. The shrimp cook quickly, so be sure to keep an eye on them. Once they are white through the middle with a light pink outside, they are ready to eat!
Remove from the grill and serve alongside my Balsamic Skirt Steak for a delicious surf & turf dinner. Or serve on their own with a side salad for a light and refreshing meal. Enjoy!