Shrimp Skewers with Pesto

Ingredients

• 40 g shelled almonds
• 80 g basil
• 2 Garlic cloves
• 60 g freshly grated Parmesan (or Pecorino)
• 60 ml olive oil
• Salt
• 800 g large shrimp (prepped, deveined, and peeled except for the tail segment)
• 4 tbsp olive oil
• 2 tbsp freshly chopped basil
• 1 tsp chili flakes
• Salt
• lime wedge (for serving)

Instructions

1. 1.

   Roast the almonds in a dry pan until golden brown. Remove and let cool. Rinse the basil, shake off excess water, and pluck the leaves. Peel the garlic and crush it with the almonds and a pinch of salt in a mortar. Add the basil and Parmesan and mash together. Gradually add 2-3 tbsp cold water and slowly drizzle in the olive oil until a creamy pesto forms. Season with salt.

2. 2.

   Rinse the shrimp, pat dry, and thread onto 12 wooden skewers. Whisk the olive oil with basil and chili flakes, then brush this mixture over the shrimp. Grill for 3-4 minutes, turning occasionally. Brush with more oil as needed and finish with a sprinkle of salt.

3. 3.

   Serve with the pesto on the side.