Homemade pesto with basil from my garden makes a scrumptious addition to shrimp. Serve these for dinner or make them at your next BBQ!
These are EASY, and now that it's grilling season I am sharing them from the archives.
Inspired by a dish served at my sister in laws garden baby shower (pictured below), this is so simple and delicious, I knew I had to make them myself.
They served them on a platter over a bed of greens, but this is also great served as skewers so you can hold them in your hand.
These have been making a regular appearance at my house since I first posted the recipe. I often keep the nuts out of my pesto to keep the fat content down and everyone always loves it. And bonus, these are low-carb, gluten-free and delicious!
Note: Keep in mind that when you remove the shell from the shrimp it will weigh less, so I started with about 2 lbs of shrimp to get 1 1/2 lbs after I peel them. Depending on the size of your shrimp you will get different amounts. I used jumbo, so that gave me about 35 shrimp, 5 on each skewer. One skewer is the perfect serving size but if you want to serve this as an appetizer, you can put 3 as a small bite.