Skewered Shrimp With Lemon Pesto
|Large shrimp||1 1⁄4 Pound (32 large size, 565 gram, shelled except for tails and deveined)|
|For lemon pesto|
|Firmly packed fresh basil||120 Milliliter (1/2 cup)|
|Olive oil||60 Milliliter (1/4 cup)|
|Grated lemon zest||2 Tablespoon|
|Grated parmesan cheese||2 Tablespoon|
|Garlic||1 Clove (5 gm)|
|Pine nuts||1 Tablespoon|
In a food processor or blender, combine ingredients for Lemon Pesto.
Whirl until smooth.
Rinse shrimp and pat dry.
Place in a large heavy-duty plastic food bag or nonreactive bowl.
Pour in pesto and seal bag (or cover bowl).
Rotate bag to distribute marinade and place in a shallow pan.
Refrigerate for at least 30 minutes or up to 4 hours, turning shrimp occasionally.
Remove shrimp from bag and drain, discarding marinade.
Thread shrimp on skewers.
Arrange skewers on cooking grate.
Place lid on grill.
Cook, turning once halfway through cooking time, until shrimp are opaque in thickest part (4 to 5 minutes; cut to test).
Transfer to a platter or individual plates.
Garnish with basil sprigs.