Grilled Shrimp With Pesto

Image: ©Amanda Gentile

Recipe Inspired by Cooking Light

Ingredients:

For Pesto:

• 1 cup arugula leaves

• ¼ cup fresh flat-leaf parsley leaves

• ¼ cup fresh basil leaves

• 2 tbsp shallots, chopped

• 2 tbsp fresh lemon juice

• 2 tbsp extra-virgin olive oil

• ¼ tsp red pepper, crushed

• 1 clove garlic, peeled

• ½ tsp Kosher salt

For Grilled Shrimp:

• Cooking spray

• 2 tsp canola oil

• 2 large onions

• 24 large shrimp, peeled and deveined (about 1 lb) and tails on

• ½ tsp black pepper

• Wooden skewers

Procedure:

• Preheat grill to high.

• Place arugula, parsley, shallots, lemon juice, olive oil, crushed red pepper, garlic, and ¼ teaspoon salt in a food processor. Process until smooth.

• Coat grill rack with cooking spray. Combine oil, onions and shrimp in a bowl. Thread shrimp and onion onto each skewer. Switch off threading between shrimp and onion.

• Arrange skewers on grill rack; grill 2 minutes on each side, or until done. Arrange shrimp on platter; sprinkle with remaining ¼ teaspoons salt and pepper. Drizzle with sauce.

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