Grilled Pistachio Lemon Pesto Shrimp Recipes

GRILLED PESTO SHRIMP

Steps:

• Thread the shrimp onto skewers, if desired. (I usually don't bother, unless the shrimp are on the smaller side, in which case they might slip through the grill grates.)
• In a food processor or blender, combine the olive oil, basil, garlic, red pepper flakes, salt, Parmigiano-Reggiano and walnuts. Process until the mixture is well blended. Reserve two tablespoons of the pesto in a bowl large enough to hold all of the shrimp and set aside. Pour the remaining pesto over the shrimp and let sit at room temperature for about 30 minutes to marinate.
• Preheat the grill to medium-high heat. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Place the shrimp on the grill and cook until plump and slightly charred, a few minutes per side. Transfer the cooked shrimp to the bowl with the reserved pesto and toss to coat evenly. Serve immediately.

GRILLED PISTACHIO-LEMON PESTO SHRIMP

Steps:

• Place the first 6 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 8 metal or soaked wooden skewers; place on greased grill rack. Cook, covered, over medium heat until shrimp turn pink, 5-6 minutes, turning once. Serve with remaining pesto.

30 BEST WAYS TO MAKE SHRIMP FOR DINNER

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a shrimp recipe in 30 minutes or less!

PESTO SHRIMP & GRILLED PEACH SALAD

Steps:

• Place pistachios in a food processor and pulse to break up the nuts. Then add basil and garlic cloves and pulse together. Then turn food processor on and add olive oil slowly until pesto becomes preferred thickness and then add lemon juice until combine. Set aside.
• Place a large saute pan over medium heat. Add 1 tablespoon ghee. Pat shrimp down to dry completely then add to pan and sprinkle with salt and garlic powder. Let cook about 1 minute per side, until pink and the tails begin to turn in. Once cooked, add 2-3 tablespoons of the pesto to the shrimp pan and toss in the pesto until coated then set aside.
• Place a grill pan over medium heat and grease each peach half with melted ghee. Place on grill pan to cook for 1-2 minutes per side.
• Build salad: greens, english cucumber, cherry tomatoes, shrimp, peaches, and pistachios.
• Lastly, place all ingredients for the dressing in a jar, close jar and shake until combine. Pour dressing over salad.