End Of Summer Grilled Pesto Shrimp Skewers

In Foodie Tips & Tidbits by Christine McKellar

You know summer is almost over when the children go back to school. Before you put the cover back on the BBQ grill or island, ease on into autumn with a light and yummy outdoor entree like these pesto shrimp skewers.

shrimp on plate wth lemon

Grilled Pesto Shrimp Skewers

Ingredients:

1 cup fresh basil leaves, chopped
1 clove garlic
1/4 cup grated Parmigiano Reggiano
3 tbsp olive oil
1 1/2 lbs jumbo shrimp, peeled and deveined (weight after peeled)
kosher salt and fresh pepper to taste
7 wooden skewers

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Directions:

In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing.

Combine raw shrimp with pesto and marinate a few hours in a bowl. Soak wooden skewers in water at least 20 minutes (or use metal ones to avoid this step). Thread shrimp onto 7 skewers.

Heat an outdoor grill or indoor grill pan over medium-low heat until hot. Be sure the grates are clean and spray lightly with oil. Place the shrimp on the hot grill and cook until shrimp turns pink on the bottom, about 3-4 minutes; turn and continue cooking until shrimp is opaque and cooked through, about 3-4 minutes.