Grilled Pesto Shrimp

Yield: 8 servings

Prep Time: 2 hours

Total Time:  1 hour & 10 minutes


2 c. Fresh Basil Leaves

½ c. Pine Nuts

4 Garlic Cloves

½ c. Finely Grated Parmigiano Reggiano

½ c. Olive Oil

1 ½ lbs Peeled & Tail On Jumbo Shrimp

Salt & Pepper to Taste


  1. To make the pesto: combine garlic cloves, fresh basil leaves, finely grated parmigiano reggiano, olive oil, pine nuts and pulse in a food processor until smooth. Salt & pepper pesto to taste. 
  2. In a bowl, completely smother the shrimp in with half of the prepared pesto sauce. Cover and place in the refrigerator for at least 2 hours. Marinating the shrimp is key here! You can marinate the shrimp overnight for the best results. Save remaining pesto sauce in the refrigerator 
  3. Thread the marinated shrimp onto about 8 skewers. 
  4. Lightly oil grates and then heat the outdoor grill to a medium-low heat. Once the grilled is preheated, place the prepared skewers onto the hot grill. Cook on one side for about  4 minutes. Then flip and heat the other side for another 4 minutes. Shrimp will be fully cooked when they have turned pink, and opaque. 
  5. Serve with lemon wedges, extra pesto sauce and cocktail sauce. 
  6. Enjoy!