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Jumbo Shrimp with Walnut Pesto

By Lucy Leusch · Originally from Martha Branion

Leusch · Mains: Fish and Seafood

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

  1. Peel the shrimp. Devine and put the shrimp in a large bowl.
  2. 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.
  3. 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.
  4. Cook them on a hot grill for 3 to 4 minutes, turning once. Serve with remaining pesto and a green salad.