Ingredients:

  • 1 lb Large Shrimp (21/25 count), peeled and deveined
  • ½ cup Basil Pesto (good quality)
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Fresh Lemon Juice
  • 1 tsp Lemon Zest
  • ½ tsp Garlic Powder
  • ½ tsp Fine Sea Salt
  • ¼ tsp Freshly Cracked Black Pepper
  • 8–10 metal or soaked bamboo skewers
  • Small handful Fresh Basil Leaves, for garnish
  • Pinch Red Pepper Flakes (Optional, for garnish)

Instructions:

  1. If using bamboo skewers, soak them completely submerged in water for at least 30 minutes. Pat the peeled and deveined shrimp thoroughly dry with paper towels.
  2. Mix the Marinade: In a medium, non-reactive bowl, combine the pesto, olive oil, lemon juice, lemon zest, garlic powder, salt, and pepper. Stir until well combined. Add the dried shrimp and toss gently until every piece is coated. Cover and refrigerate for 30 minutes (do not marinate for longer than 1 hour).
  3. Thread the Skewers: Remove the shrimp from the marinade. Thread 4 to 5 shrimp onto each prepared skewer, ensuring they are snug. Discard any remaining marinade left in the bowl.
  4. Preheat the Grill: Preheat the grill to medium-high or high heat (approximately 400°F / 200°C). Use tongs and an oiled paper towel to lightly coat the grill grates, which prevents sticking.
  5. Grill the Skewers: Lay the skewers directly over the heat. Grill for 3–4 minutes, undisturbed. Turn the skewers once and cook for another 2–3 minutes, until the shrimp are completely opaque and lightly charred. The internal temperature should reach 145°F (63°C).
  6. Serve and Garnish: Take the Grilled Pesto Shrimp Skewers off the grill immediately. Sprinkle with fresh basil and optional red pepper flakes. Serve straight away, perhaps with a squeeze of fresh lemon.