Grilled Pistachio-Lemon Pesto Shrimp

Name: Grilled Pistachio-Lemon Pesto Shrimp
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 8 servings.
Ingredients: 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 peel; 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

Besides tasting great with shrimp, this pesto can be used on pasta or spread on a portobello mushroom or garlic bread topped with melted mozzarella. —Amy Jo Dale, Long Beach, California

Ingredients

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 peel
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

Directions

Place the first six 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.
Thread shrimp onto eight metal or soaked wooden skewers; placed on greased grill rack. Cook, covered, over medium heat 5-6 minutes or until shrimp turn pink, turning once. Serve with remaining pesto.

Nutrition Facts

1 skewer with about 1 tablespoon pesto: 236 calories, 18g fat (3g saturated fat), 105mg cholesterol, 241mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 16g protein.

Originally published as Grilled Pistachio-Lemon Pesto Shrimp in Country Woman June/July 2013