We just love our lemon pesto because it goes well on like pretty much everything!! These beautiful wild shrimp are no exception. If you are looking for a super easy, quick and delicious meal, you are going to want to try these guys. These shrimp skewers are a staple at our house. They make a perfect light lunch or dinner and pair beautifully with a salad or pasta dish of your choice.
Once you whip up the lemon pesto, you just simply toss it with the shrimp and refrigerate it for at least an hour. Be sure to reserve some of the pesto so you can serve it on the side once they are cooked. Put the shrimp on skewers and grill for about 2 minutes per side…until pink in color and cooked through. One of the easiest meals ever…and sooo yum!
Lemon Pesto Shrimp Skewers
Prep time
Cook time
Total time
Author: Good Thyme Kitchen
Serves: 6
Ingredients
- 2 lbs large wild shrimp, deveined
- 2 C packed fresh basil leaves
- ¼ C toasted pine nuts
- 1 cloved garlic, chopped
- ½ C grated parmesan cheese
- juice and zest of 1 medium lemon
- ½ C good quality olive oil
- S & P to taste
Instructions
- Remove shell from shrimp leaving tail shell intact. Rinse and pat dry.
- In a food processor combine basil, cheese, garlic, pine nuts, lemon juice, lemon zest and ¼ C olive oil. Slowly drizzle in the remaining ¼ C olive oil while the food processor is running. Season with kosher salt and fresh ground pepper to taste.
- Place shrimp in large ziploc bag. Add approx ¼ C lemon pesto - enough to coat all of the shrimp. Refrigerate for at least 1 hour.
- Turn on bbq. Thread 3-4 shrimp on metal skewers and lightly season with S&P. Grill each side for approx 2 minutes per side until cooked. Serve with remaining lemon pesto on the side.
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