Grilled Shrimp With Pistachio Pesto

• For the shrimp and dry brine:
• 2 pounds shrimp, peeled and deveined, tail on, butterflied
• 1/2 cup kosher salt, divided
• 1/2 cup sugar
• 1 tablespoon crushed red pepper flakes
• For the pistachio pesto:
• 3/4 cup pistachios
• 2 lemons, juiced
• 1/2 chipotle pepper with adobo sauce, chopped
• 1/2 cup Italian parsley, chopped
• 1/2 cup fresh basil, chopped
• 1 tablespoon brown sugar
• 1/2 teaspoon salt
• 1 teaspoon ground pepper
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard

1. To make shrimp and brine: Place shrimp in a large bowl. In a small bowl, mix together the salt, sugar, and red pepper flakes. Sprinkle over shrimp and toss with hands to coat. Cover with plastic wrap and leave shrimp on counter for 1 hour to bring to room temperature.
2. To make the pistachio pesto: Toast pistachios in dry pan on medium heat until golden brown. Set pistachios on a cutting board to cool. (If you place pistachios in a bowl while they are hot, they will steam and not stay crunchy.)
3. In a medium bowl, place lemon juice, chipotle chile, Italian parsley, basil, brown sugar, salt, and pepper. Add olive oil and whisk well.
4. Transfer to a food processor and pulse until mixture comes together. Add pistachios and blend for 30 seconds to make a thick pesto. Transfer to a bowl.
5. Rinse brine off shrimp and pat dry completely. Place shrimp in bowl with pesto and toss well.
6. Grease grill lightly with olive oil, then turn heat to medium-high. Set shrimp on grill and leave for 1 minute to obtain grill marks. As the shrimp grill, toss them and brush on additional pistachio pesto. For tender shrimp, grill only 3 to 4 minutes.
7. Note: Serve shrimp as a hors d'oeuvres or with a tossed salad and creamy polenta as a main course.

shrimp, shrimp, kosher salt, sugar, red pepper, pistachios, lemons, pepper, italian parsley, fresh basil, brown sugar, salt, ground pepper, olive oil, mustard

Taken from food52.com/recipes/36020-grilled-shrimp-with-pistachio-pesto (may not work)