Charred Pesto Shrimp

• 1 cup (packed) fresh basil leaves
• 1/4 cup fresh tarragon leaves
• 1/4 cup fresh cilantro leaves
• 1/4 cup fennel fronds (optional)
• 1/4 cup fresh chives
• 1/4 cup flat-leaf parsley
• 1 tablespoon grated lemon zest
• 3/4 cup extra-virgin olive oil
• 1/2 teaspoon sea salt
• Freshly ground black pepper, to taste
• 24 jumbo shrimp, peeled and deveined (see Notes)

1. Roughly chop the basil leaves and place in a blender or a food processor.
2. Add the tarragon, cilantro.
3. fennel fronds.
4. chives.
5. parsley, lemon zest, oil, salt, and pepper.
6. Process until smooth.
7. You should have about 1 cup of pesto; it will have a somewhat loose, saucelike consistency.
8. Place half the pesto in a large bowl, add the shrimp.
9. and toss to coat thoroughly.
10. Prepare a medium-hot grill.
11. Grill the shrimp for 2 minutes; using tongs, turn and grill the other side for 2 more minutes.
12. Transfer the cooked shrimp to a platter and drizzle with the remaining pesto.
13. Serve warm or at room temperature skewered with toothpicks for easy handling.

fresh basil, tarragon, fresh cilantro, fennel, fresh chives, flatleaf parsley, lemon zest, extravirgin olive oil, salt, freshly ground black pepper, jumbo shrimp

Taken from www.cookstr.com/recipes/charred-pesto-shrimp (may not work)