Grilled Pistachio-Lemon Pesto Shrimp

• 3/4 cup fresh arugula
• 1/2 cup minced fresh parsley
• 1/3 cup shelled pistachios
• 2 tablespoons lemon juice
• 1 garlic clove, peeled
• 1/4 teaspoon grated lemon zest
• 1/2 cup olive oil
• 1/4 cup shredded Parmesan cheese
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1-1/2 pounds uncooked jumbo shrimp, peeled and deveined

1. Place the first 6 ingredients in a food processor; pulse until finely chopped. Continue processing while gradually adding oil in a steady stream. Add Parmesan cheese, salt and pepper; pulse just until combined. Transfer 1/3 cup pesto to a large bowl. Add shrimp; toss to coat. Refrigerate, covered, 30 minutes.
2. Thread shrimp onto 8 metal or soaked wooden skewers; place on greased grill rack. Cook, covered, over medium heat until shrimp turn pink, 5-6 minutes, turning once. Serve with remaining pesto.

fresh arugula, parsley, pistachios, lemon juice, garlic, lemon zest, olive oil, parmesan cheese, salt, pepper, jumbo shrimp

Taken from www.tasteofhome.com/recipes/grilled-pistachio-lemon-pesto-shrimp/ (may not work)