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Pesto shrimp Skewers | NoBiggie.net
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Pesto Shrimp Skewers

Pesto Shrimp Skewers cook up so fast and make a great main dish or a fun appetizer.

Author: Kami | NoBiggie.net
Ingredients
For the Pesto:
  • 2 cups packed fresh basil leaves
  • 1/4 cup pine nuts
  • 1 1/2 cloves of garlic
  • 2/3 cup extra-virgin olive oil divided
  • salt and pepper to taste
  • 1/2 cup freshly grated Pecorino cheese
For the Shrimp Skewers:
  • one package of frozen shrimp deveined and shell on
  • one lemon sliced
  • wood skewers soaked
Instructions
  1. In a Food processor, combine the basil, garlic, and pine nuts and pulse until chopped up.
  2. Add 1/2 cup of the olive oil and blend until fully incorporated and smooth. Season with salt and pepper.
  3. If you plan to consume it right away, add all the remaining olive oil and blend until smooth.
  4. Move the pesto to a large serving bowl and mix in the cheese.
  5. If you plan to freeze it, transfer to an air-tight container and add the remaining olive oil over the top. You can freeze pesto up to 3 months. When ready to eat, thaw and stir in the grated cheese.
  6. For the shrimp skewers, thaw the shrimp in a bowl of cold water. Peel the shrimp leaving the tail on.
  7. Depending on the size of the shrimp, add about 8 or so shrimp to each skewer.
  8. Spread the pesto onto both sides of each shrimp skewer.
  9. On a tin foil lined pan, broil both sides of each skewer on low until the shrimp are pink and bubbling on both sides. Enjoy!