Grilled Shrimp With Pesto

Image: ©Amanda Gentile

Image: ©Amanda Gentile

Recipe Inspired by Cooking Light



For Pesto:

  • 1 cup arugula leaves

  • ¼ cup fresh flat-leaf parsley leaves

  • ¼ cup fresh basil leaves

  • 2 tbsp shallots, chopped

  • 2 tbsp fresh lemon juice

  • 2 tbsp extra-virgin olive oil

  • ¼ tsp red pepper, crushed

  • 1 clove garlic, peeled

  • ½ tsp Kosher salt


For Grilled Shrimp:

  • Cooking spray

  • 2 tsp canola oil

  • 2 large onions

  • 24 large shrimp, peeled and deveined (about 1 lb) and tails on

  • ½ tsp black pepper

  • Wooden skewers



  • Preheat grill to high.

  • Place arugula, parsley, shallots, lemon juice, olive oil, crushed red pepper, garlic, and ¼ teaspoon salt in a food processor. Process until smooth.

  • Coat grill rack with cooking spray. Combine oil, onions and shrimp in a bowl. Thread shrimp and onion onto each skewer. Switch off threading between shrimp and onion.

  • Arrange skewers on grill rack; grill 2 minutes on each side, or until done. Arrange shrimp on platter; sprinkle with remaining ¼ teaspoons salt and pepper. Drizzle with sauce.