Grilled Walnut Pesto Shrimp Skewers
Pesto is made from just a few ingredients, though this one is dairy-free, making it a nice option for those with dietary restrictions or preferences. Remember, shrimp cook in just minutes so be careful not to overcook. Serves 2-4.
Equipment
- Wooden skewers for kabobs
Ingredients
Ingredients:
- ½ cup of walnut halves
- 1/3 cup Sigona’s Fresh Press extra virgin olive oil
- 3 Tbsp Sigona’s garlic olive oil
- Zest of 1 lemon
- Juice from 1 lemon
- 5 green onions thinly sliced
- 1 cup of fresh basil
- 1 cup of fresh parsley
- 2 to 3 Tbsp cold water
- Kosher salt to taste
- 2 lbs medium to large peeled and deveined large shrimp
Instructions
- Soak wooden skewers in water for at least 10 minutes.
- Meanwhile, make the pesto and preheat a grill to high.
- For the pesto, pulse walnuts, lemon zest, lemon juice, olive oil, garlic olive oil and a pinch of salt in a food processor until the walnuts are in small pieces. Pulse in the scallions, basil, parsley until fairly smooth – with machine on, drizzle in 2-3 tablespoons of cold water to loosen if necessary. Transfer to bowl and season with salt, to taste.
- Divide the pesto into two bowls. Set one aside.
- Thread the shrimp onto the pre-soaked skewers, brush shrimp with pesto from one bowl, making sure to brush both sides of the shrimp. Discard remaining pesto from bowl used to brush shrimp.
- Add shrimp to the grill and cook just a couple minutes per side until they’re pink and opaque. Remove from the grill and brush with a little of the remaining pesto, serving the rest on the side.
- Serve over mixed greens or rice.
Tried this recipe?Let us know how it was!