Shelly's Recipe

CHARRED PESTO SHRIMP

Category: Seafood and Fish - Grilled

1 cup (packed) fresh basil leaves
1/4 cup fresh tarragon leaves
1/4 cup fresh cilantro leaves
1/4 cup fresh fennel fronds (optional)
1/4 cup fresh chives
1/4 cup flat-leaf parsley
1 tbsp grated lemon zest
3/4 cup extra-virgin olive oil
1/2 tsp sea salt
Freshly ground black pepper, to taste
24 jumbo shrimp, peeled and deveined

Roughly chop the basil leaves and place in a blender or a food processor. Add the tarragon, cilantro, fennel fronds, chives, parsley, lemon zest, oil, salt, and pepper. Process until smooth. You should have about 1 cup of pesto; it will have a somewhat loose, sauce-like consistency.

Place half the pesto in a large bowl, add the shrimp, and toss to coat thoroughly. Prepare a medium-hot grill. Grill the shrimp for 2 minutes; using tongs turn and grill the other side for 2 more minutes. Transfer the cooked shrimp to a platter and drizzle with the remaining pesto. Serve warm or at room temperature skewered with toothpicks for easy handling.

Note: If you buy smaller shrimp, place them on a skewer before grilling so they do not fall through the grill rack into the fire. Serves 4 to 6.