Serves 8
25 min
Pesto Shrimp Skewers
Recipe GLPR4b100695e9fb44
Succulent medium or large shrimp threaded onto skewers, brushed with vibrant pesto, and grilled until opaque and lightly charred. Served with charred lemon slices for a bright, citrusy finish. This Mediterranean-inspired dish is quick, elegant, and perfect for weeknight dinners or entertaining.
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Ingredients
1 lb. medium or large frozen shrimp, deveined and thawed
8 wooden or metal skewers, soaked in water for 20 minutes if wooden
3 lemons, thinly sliced
1/2 cup pesto
to taste Extra virgin olive oil, for drizzling
to taste Kosher salt, to taste
to taste Freshly ground black pepper, to taste
Directions
If using wooden skewers, soak them in water for 20 minutes to prevent burning. Pat the thawed shrimp dry with paper towels. Thread shrimp evenly onto the skewers, using roughly 2 to 3 shrimp per skewer depending on their size.
Preheat a grill or grill pan to medium-high heat. Allow it to heat for about 5 minutes until hot and ready.
Lightly drizzle the shrimp skewers with extra virgin olive oil. Season generously with kosher salt and freshly ground black pepper.
Brush both sides of each shrimp skewer with pesto, ensuring even coverage.
Place the pesto-coated shrimp skewers on the hot grill. Cook for 2 to 2.5 minutes per side, turning occasionally, until the shrimp are opaque throughout and reach an internal temperature of 145°F. Total cooking time is about 4 to 5 minutes. Do not overcook, as shrimp becomes tough.
Transfer the cooked shrimp skewers to a serving platter.
Place the lemon slices cut-side down directly on the grill. Grill for 2 to 3 minutes until the cut sides are charred and softened, adding brightness and depth of flavor.
Arrange the charred lemon slices on the platter beside the shrimp skewers. Serve immediately with additional pesto on the side for guests to drizzle as desired.
