Grilled Shrimp with Lemon-Basil Pesto

• 2 tablespoons pine nuts
• 3 cups packed basil leaves
• 2 garlic cloves, very finely chopped
• 2 tablespoons fresh lemon juice
• 4 teaspoons finely grated lemon zest
• 1/2 cup extra-virgin olive oil
• 1/3 cup freshly grated Parmigiano-Reggiano cheese
• Salt and freshly ground pepper
• 1 1/2 pounds jumbo shrimp, shelled and deveined
• Lemon wedges, for serving

1. In a small skillet, toast the pine nuts over moderate heat, shaking the pan occasionally, until golden brown, about 2 minutes; let cool.
2. In a food processor, pulse the pine nuts with the basil leaves, garlic, lemon juice, lemon zest and 6 tablespoons of the olive oil until combined.
3. Add the Parmigiano-Reggiano cheese and pulse until smooth.
4. Scrap the pesto into a bowl and season with salt and pepper.
5. Light a grill or preheat a cast-iron grill pan.
6. Thread 2 or 3 shrimp on each of 6 skewers and brush with the remaining 2 tablespoons of olive oil.
7. Season the shrimp with salt and pepper and grill over a medium-hot fire until opaque and cooked through, about 2 minutes per side.
8. Serve the shrimp hot, with the pesto and lemon wedges.

nuts, basil, garlic, lemon juice, lemon zest, extravirgin olive oil, cheese, salt, jumbo shrimp, lemon wedges

Taken from www.foodandwine.com/recipes/grilled-shrimp-with-lemon-basil-pesto (may not work)