Grilled Shrimp With Lemon-Basil Pesto

• 2 tablespoons pine nuts or 2 tablespoons walnuts
• 2 cups packed basil leaves
• 2 -3 garlic cloves
• 1 tablespoon fresh lemon juice
• 1 tablespoon finely grated lemon zest
• 14 cup olive oil, plus extra for gill
• 13 cup freshly grated parmesan cheese
• salt & freshly ground black pepper
• 1 12 lbs fresh jumbo shrimp, shelled and deveined
• 6 -8 wooden skewers, presoaked in water

1. In a food processor, pulse the nuts with the basil leaves, garlic, lemon juice, lemon zest and 6 tablespoons of the olive oil until combined.
2. Add the parmesan cheese and pulse until smooth, scraping sides if necessary.
3. Scrap the pesto into a bowl and season with salt and pepper.
4. Place the shrimp in the bowl with the pesto and toss to cover shrimp; set aside.
5. Note: Don't marinate for more than 30 minutes.
6. Light a grill or preheat a cast-iron grill pan and brush with oil.
7. Thread shrimp on each skewer.
8. Grill shrimp over a medium-hot fire until opaque and cooked through, about 2 minutes per side.
9. Serve the shrimp hot.

nuts, basil, garlic, lemon juice, lemon zest, olive oil, parmesan cheese, salt, jumbo shrimp, wooden skewers

Taken from www.food.com/recipe/grilled-shrimp-with-lemon-basil-pesto-486915 (may not work)