Walnut Arugula Pesto on Grilled Shrimp Skewers
2 cloves garlic, peeled
1/2 cup raw walnuts
1 cup arugula
1 cup fresh basil leaves
1/4 cup Parmigiano Reggiano cheese, finely grated
1/2 cup extra-virgin olive oil
Sea salt to taste
1 ½-2 pounds uncooked, jumbo peeled and deveined shrimp, fresh or thawed
2 dozen wooden skewers, soaked in water
Mince the garlic in a food processor. Add walnuts and pulse until finely chopped. Add the arugula, basil and cheese and pulse until blended. Keep food processor on and drizzle in the olive oil or until desired consistency.
Preheat grill or grill pan to medium high heat. Brush pesto onto skewered, uncooked shrimp. Place skewers on hot grill and cook for about 3 minutes on each side or until no longer translucent. Once grilled, toss shrimp in large bowl with additional pesto to taste.