Makes 6 skewers - Enjoy 3 skewers / serving
Macros per serving: 311 cal, fat 18g, carbs 1g, protein 40g, fibre 0
1 cup fresh basil leaves, chopped
1 tbsp minced garlic
1/4 cup grated Parmigiano Reggiano
3 tbsp olive oil
1 1/2 lbs jumbo shrimp, peeled and deveined (weight after peeled)
salt and fresh pepper to taste
6 wooden skewers
In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth.
Slowly add the olive oil while pulsing. Combine raw shrimp with pesto and marinate a few hours in a bowl. Soak wooden skewers in water at least 20 minutes (or use metal ones to avoid this step). Thread shrimp onto 7 skewers. Heat an outdoor grill or indoor grill pan over medium-low heat until hot. Be sure the grates are clean and spray lightly with oil. Place the shrimp on the hot grill and cook until shrimp turns pink on the bottom, about 3-4 minutes; turn and continue cooking until shrimp is opaque and cooked through, about 3-4 minutes.