PISTACHIO PESTO GRILLED SHRIMP

Serves: 4

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PISTACHIO PESTO GRILLED SHRIMP

Ready in: 50 MinTotal time: 50 Min

I love this lemony pesto for shrimp, fish and especially as a spread for garlic bread. Skewer a couple of shrimp, for an appetizer, or thread a few more and rest them over grilled potatoes and charred asparagus for a main course.

Ingredients

• 2 tablespoons pistachio nuts
• 3 cups packed basil leaves
• 2 garlic cloves, roasted or fresh - very finely chopped
• Zest and juice of 2 lemons
• 1/2 cup extra-virgin olive oil
• 1/3 cup freshly grated Parmesan cheese
• 2 pounds large, fresh shrimp, peeled and deveined
• Skewers
• Salt and freshly ground pepper

Instructions

1. Toast the pistachios in a small sauté pan over medium-low heat on top of the stove, stirring often, or roast them in the oven at 350ºF until golden. Let cool.
2. Combine the pistachios, basil leaves, garlic, lemon juice and lemon zest and pulse to combine. Drizzle the olive oil into the food processor to create a smooth pesto. Add the Parmesan cheese and pulse to combine. Season with salt and pepper.
3. Thread the shrimp on soaked wooden or metal skewers and place them in a shallow casserole dish. Add half of the pesto and toss to coat. Refrigerate for 30 minutes.
4. Preheat your backyard BBQ to medium-high heat. Grill the shrimp skewers until the shrimp are opaque and cooked through, about 2 minutes per side.

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