Jumbo Shrimp with Walnut Pesto
From Lucy's recipe collection. Photographed from her binder of favorites curated over 30+ years.
Ingredients
- 12 to 16 raw, unshelled jumbo shrimp
- 1/2 cup Walnut Pieces
- 4 Tablespoons chopped fresh flat-leaf Parsley
- 4 Tablespoons chopped fresh Basil
- 2 cloves Garlic, chopped
- 3 Tablespoons grated fresh Parmesan Cheese
- 2 Tablespoons extra virgin Olive Oil
- 2 Tablespoons Walnut Oil
- Salt and freshly ground Black Pepper
Method
- Peel the shrimp. Devine and put the shrimp in a large bowl.
- To make the Pesto, place the walnuts, parsley, basil, garlic, cheese and oils in a food processor. Process until finely chopped. Season with salt and pepper.
- Add half of the pesto to the shrimp and toss well. Cover and chill in the refrigerator for a minimum of one hour or overnight.
- Cook them on a hot grill for 3 to 4 minutes, turning once. Serve with remaining pesto and a green salad.
Original page
Photographed from Lucy's collection.
