By Carol Ramos, The Pastry Chef's Baking
1 cup fresh basil leaves, chopped
1 clove garlic
1/4 cup grated Parmigiano Reggiano
3 tablespoons olive oil (I used only 2 tablespoons)
1-1/2 lbs. jumbo shrimp, peeled and deveined (weight after peeled)
Kosher salt and fresh pepper, to taste
7 wooden skewers
1. In a food processor pulse basil, garlic, Parmesan Reggiano cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing.
2. 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).
3. Thread shrimp onto 7 skewers.
4. 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 until shrimp turns pink on the bottom, about 3-4 minutes; turn and continue cooking until shrimp is opaque and cooked through, about 3-4 minutes.
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