Grilled Basil Shrimp
- 60 raw shrimp (medium sized)
- 10 wooden skewers
- 4 cups fresh basil
- 1/2 cup Bella Grace Basil Olive Oil
- 2 tbsps Bella Grace Garlic Olive Oil
- 6 cloves of garlic
- 2 tbsps lemon juice
- 2/3 cup shredded Parmesan
Rinse and shell the shrimp if needed. Carefully thread shrimp onto wooden skewers. About 6-8 shrimp should fit well. Leave about a half inch on each end of the skewer. Prepare basil pesto sauce by adding lemon juice, basil, garlic cloves, Parmesan, and Bella Grace Garlic Olive Oil and Bella Grace Basil Olive Oil to a food processor and process for 3-5 minutes or until smooth. Alternatively, an immersion blender could be used to blend pesto sauce instead of a food processor.
In a 9x13 pan, add basil pesto sauce to the bottom of the pan and spread to coat. Add five skewers and add another layer of pesto basil sauce. Finally add the remaining five skewers and top with the remaining sauce. Spread to coat. Cover the dish and refrigerate for at least two hours. Cook shrimp skewers on a grill on medium heat about three minutes before flipping. Cook three more minutes. Shrimp should be plump and pink. Skewers can also be cooked on medium heat on the stove top in a large skillet. Cook 3-5 minutes on each side.