1tablespoonpine nuts, toasted (leave out if you want a skinnier recipe)
1 1/2lbsjumbo(21/25) shrimp, peeled and deveined (weight after peeled)
salt and fresh pepper to taste
7-10wooden skewers, or metal skewers
In a food processor (I use my mini prep) pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing.
Combine raw shrimp with pesto in a medium bowl, mix well and marinate for at least 1 hour or place in fridge overnight. Soak wooden skewers in water at least 20 minutes (or use metal ones to avoid this step - which is what we prefer). Thread shrimp onto skewers.
Heat grill (outdoor or indoor grill pan) over medium heat until hot. Spray lightly with non-stick spray. 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 2-3 minutes more.
Makes about 25 shrimp.Pesto from a jar can be used in place of homemade. Serve with a little fresh lemon wedge for added flavor.