Grilled pesto shrimp

Ingredients

1.5 lb jumbo 21/25 shrimp (or larger)

½ tsp. Black pepper

1 tsp. Smoked paprika

1 tsp. Salt

1 tsp oil

4 tbsp pesto

Pesto

2 cups Spinach leaves

1 cup Fresh basil

1/3 cup Pine nuts

6 cloves Garlic

½ cup Parmesan cheese

½ cup olive oil

2 tsp. Salt

instructions: http://greedygirlcooks.blogspot.com/2014/02/grilled-pesto-shrimp.html

Greedy tips:

• Make sure to use raw shrimp (peeled, deveined with the tail on) do not use precooked shrimp
• let the shrimp/pesto marinade sit at least 10 minutes before grilling
• Toss the shrimp in more pesto after grilling or serve as a dipping sauce on the side
• I store my left over pesto in an air tight zip lock bag in the fridge. You can also freeze this so it lasts longer
• You can use a mortar and pestle, food processor, or regular blender to make the pesto; the different methods just yield different textures. If your blender has a pulse setting you can achieve relatively chunky pesto as opposed to liquid smooth (which is not really the consistency you want for this application)