gRILLED WALNUT PESTO SHRIMP
½ Cup Walnuts
4 Tbls Dried Parsley
4 Tbls Dried Basil
2 cloves of Garlic
3 Tbls Grated Parmesan Cheese
Extra Virgin Olive Oil (to taste)
Salt & Pepper (optional)
12-16 Shelled Jumbo Shrimp
If you have a food processor, combine all of the ingredients except the Olive Oil and Shrimp! Once the ingredients have been chopped, slowly add Olive Oil so that everything begins to stick together (you don’t want too much liquid). I don’t use Salt and Pepper, but if you want, add some at this point.
If you don’t have a food processor, then you’ll really only need to chop the Walnuts and Garlic and then combine everything in a bowl, and then repeat as above up to the Olive Oil.
Add the Shrimp to the bowl and toss very well. Make sure every piece is well coated and let sit in the fridge (a minimum of an hour – overnight is best).
When you’re ready to cook, thread the Shrimp onto skewers and cook on the grill for 4 minutes, then turn over for another 4 minutes. The timing is very important-don’t overcook! Serve right away and enjoy!
Delicious with Spinach Feta Rice and a side of Sauteed Spinach!