Grilled shrimp with pesto

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.

You’ll need:

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!

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