My husband and I love shellfish! Our sons are not that thrilled about it. Granted, living in the Midwest, they have had little opportunity to taste fresh seafood. Jim and I are just happy to get some. Since both the boys were gone this weekend, we splurged on some big shrimp (close to prawns). I made a pesto-like marinade and we enjoyed them with Grape Tomato and Basil pie.
1 lb fresh large shrimp, raw, peeled with tail on
4 bamboo skewers, soaked in water for 30 minutes
1 cup fresh basil leaves
1/4 cup olive oil
1 clove garlic
1/2 Tbs lemon juice
1/2 cup parmesan cheese, grated
1/2 tsp each salt and fresh ground black pepper.
In a food processor, combine basil, olive oil, garlic, lemon juice, parmesan, salt and pepper and process until well combined. In a medium bowl, pour sauce over peeled raw shrimp. Mix to coat. Place in refrigerator for 30 minutes to 1 hour. Thread shrimp onto bamboo skewers. Grill at 400F 3-4 minutes each side. Remove and let rest for 5 minutes. Serve and enjoy!