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Jumbo Shrimp with Walnut Pesto

By Martha Branion · Originally from Aunt Laura's 2003 cookbook

Branion · Mains: Fish and Seafood

Ingredients

  • 12 to 16 Jumbo Shrimp, raw
  • 4 Tablespoons Fresh Flat-Leaf Parsley, chopped
  • 2 Cloves Garlic, chopped
  • 2 Tablespoons Extra Virgin Olive Oil
  • Salt
  • 1/2 Cup Walnut Pieces
  • 4 Tablespoons Fresh Basil, chopped
  • 3 Tablespoons Parmesan Cheese, grated
  • 2 Tablespoons Walnut Oil
  • Freshly Ground Black Pepper

Method

  1. Peel the shrimp.
  2. Devein and put the shrimp in a large bowl.
  3. To make the Pesto, put the walnuts, parsley, basil, garlic, cheese and oils in a food processor.
  4. Process until all is finely chopped.
  5. Season with salt and pepper.
  6. Add half of the pesto to the shrimp and toss well.
  7. Cover and chill in the refrigerator for a minimum of one hour or overnight.
  8. Cook them on a hot grill for 3 to 4 minutes, turning once.
  9. Serve with the remaining pesto and a green salad.
  10. Serves 4