Cilantro Pesto Grilled Shrimp

Total Time: 51 mins Preparation Time: 45 mins Cook Time: 6 mins

Ingredients

• Servings: 6
• 1 1/2 lbs large shrimp, peeled,deveined,tails left on (about 36)
• 3 cups loosely packed cilantro leaves, rinsed and patted thoroughly dry
• 2 tablespoons pine nuts
• 1 teaspoon minced garlic
• 1 pinch ground cumin
• salt & freshly ground black pepper, to taste
• 1/2 cup extra virgin olive oil

Recipe

• 1 place the shrimp in a bowl, and toss them with 6 tablespoons of the pesto.
• 2 set aside to marinate for 30 minutes.
• 3 preheat a grill to high heat, or preheat the broiler.
• 4 thread the shrimp crosswise onto long metal skewers, about five to six to a skewer.
• 5 grill or broil the skewers in batches, 3 inches from the coals or heating element, for 3 minutes per side.
• 6 remove the shrimp from the skewers and place them in bowl.
• 7 toss with the remaining 6 tablespoons pesto, and serve immediately.
• 8 for pesto: place the cilantro leaves in the bowl of a food processor and pulse the machine on and off until the leaves are coarsley chopped.
• 9 add the pine nuts, garlic, cumin, and salt and pepper and pulse the machine on and off until the mixture is well chopped but not pureed.
• 10 with the machine rumming, slowly drizzle in the olive oil through the feed tube and process until the mixture is smooth and well combined.
• 11 transfer to a glass jar with a lid and refrigerate covered, up to 3 days.
• 12 makes about 3/4 cup.