Grilled shrimp with pesto
Argentine wild shrimp are tender and sweet. They are paired with garlic scape pesto which offers a delicate garlic flavour.
For 4 portions.
32 large Argentine wild shrimp (raw and peeled)
1 cup garlic scape pesto (see recipe below)
8 bamboo skewers
1 lemon (juice)
Marinate the shrimp with the pesto for at least 30 min. Meanwhile, soak the bamboo sticks in water. Heat the BBQ at medium heat and Assemble the skewers. Cook them for 3 minutes on each side, until the shrimp is opaque. Serve with a drizzle of lemon juice. Enjoy!
🌱 2 cups or 500 ml of fresh basil ⠀⠀
🌱 1/4 cup or 60ml of pine nuts ⠀⠀⠀
🌱 1 1/2 oz or 45g Parmigiano Reggiano ⠀⠀⠀
🌱 1 cup or 250ml garlic scapes ⠀⠀⠀
🌱 1/2 teaspoon sea⠀⠀⠀⠀⠀⠀⠀⠀⠀
🌱 1/2 teaspoon ground pepper ⠀⠀⠀
🌱 Extra-virgin olive oil, cold-pressed (to taste) ⠀⠀⠀⠀⠀⠀⠀
Put all the ingredients except the olive oil in a food processor. Pulse for a few seconds and then add the desired amount of oil as it mixes. It’s ready to be served!