Skewered Shrimp with Lemon Pesto

Home Cookin Chapter: Recipes From Thibeault's Table

Shrimps - Skewered Shrimp With Lemon Pesto

Weber Grill REcipes
32 large shrimp (450 to 565 grams or 1-1 1/4 pounds) shelled and deveined (except for tails)

Lemon Pesto

1/2 cup firmly packed fresh basil
1/4 cup olive oil
2 tablespoons grated lemon zest
2 tablespoons grated Parmesan cheese
1 clove garlic
1 tablespoon pine nuts

In a food processor or blender, combine ingredients for Lemon Pesto.
Whirl until smooth. Rinse shrimp and pat dry. Place in a large
heavy-duty plastic bag or nonreactive bowl. Pour in pesto and seal bag
(or cover bowl). Rotate bag to distribute marinade and place in a
shallow pan. Refrigerate for at least 30 minutes or up to 4 hours,
turning shrimp occasionally.

Remove shrimp from bag and drain, discarding marinade. Thread shrimp on
skewers. Arrange skewers on cooking grate. If using charcoal, cook
directly over coals; if using gas, use medium heat and put skewers over
unlit side of grill (indirect heat method).

Place lid on grill. Cook, turning once halfway through cooking time,
until shrimp are opaque in thickest part (4 to 5 minutes; cut to test).
Transfer to platter or individual plates. Garnish with basil sprigs.