Shrimps/Prawns – Skewered Shrimp With Lemon Pesto

Shrimps/Prawns – 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
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.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s