Ingredients

• 1/2 cup basil, packed

• 1 small clove garlic

• 1 tablespoon pine nuts, toasted

• 2 tablespoons parmigiano reggiano (parmesan), grated

• 2 tablespoons olive oil

• 1 tablespoon lemon juice (~1/4 lemon)

• salt and pepper to taste

• 1 pound shrimp, peeled and deviened

Directions

1. Pulse the basil, garlic, pine nuts, parmesan, oil, lemon juice, salt and pepper in a food processor or blender until smooth.

2. Marinate the shrimp in the pesto for at least 20 minutes, up to overnight, in the fridge.

3. Skewer the shrimp and grill over medium-high heat until cooked, about 2-3 minutes per side.