Ingredients
Main Ingredients
- 1 pound jumbo shrimp (thawed and deveined, tail-on if preferred)
- ½ cup basil pesto (homemade or store-bought)
- 1 tablespoon fresh lemon juice (about ½ lemon)
- ¼ cup Parmigiano cheese (grated, optional, for serving)
- lemon wedges (optional, for serving)
Instructions
- Soak Skewers: Soak wooden skewers in water for at least 20 to 30 minutes to prevent them from burning during grilling.
- Marinate Shrimp: In a large mixing bowl, combine the shrimp, basil pesto, and fresh lemon juice. Toss gently to evenly coat the shrimp with the marinade.
- Refrigerate: Cover the bowl and refrigerate for 20 to 30 minutes to allow the shrimp to absorb the flavors.
- Preheat Grill: Preheat your grill to medium-high heat to ensure a perfect sear on the shrimp.
- Prepare Skewers: Thread 4 to 5 shrimp onto each soaked skewer, making sure they are spaced evenly for even cooking.
- Grill Shrimp: Place the shrimp skewers directly on the grill and cook for about 2 minutes per side, or until the shrimp turn opaque and are cooked through.
- Serve: Remove the shrimp from the grill, sprinkle with grated Parmigiano cheese if using, and serve immediately with lemon wedges for added zest.
Notes
- Soaking wooden skewers is essential to prevent them from burning on the grill.
- You can use store-bought pesto for convenience or homemade for a fresher flavor.
- Tail-on shrimp adds a nice presentation and helps keep the shrimp intact while grilling.
- Be careful not to overcook shrimp as they can become tough and rubbery.
- For an alternative cooking method, shrimp can also be cooked in a grill pan or broiled in the oven.
- Grated Parmigiano cheese is optional but adds a savory touch to the finished dish.
- Serve with a side of salad, grilled veggies, or crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Seafood
- Method: Grilling
- Cuisine: Italian
- Diet: Low Fat
