Ingredients

The following ingredients have 4 Servings
  • 1/2 cup olive oil
  • 1/4 cup pesto sauce
  • 1/4 cup lemon juice
  • 2 cloves of garlic, chopped
  • pepper to taste
  • 30 large shrimp (I use the 31-40 shrimp per pound size)

Instruction

  • In a large resealable plastic bag, combine the oil, pesto, lemon juice, garlic, and pepper; add the shrimp. Seal bag and turn to coat.
  • Refrigerate for 30 minutes (Not longer or the lemon juice will start to cook the shrimp). Drain and discard marinade.
  • On four metal or soaked wooden skewers, thread shrimp.
  • Grill, covered, over medium heat for 4-5 minutes on each side or until shrimp turn pink, turning once. Makes 4 servings.