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Grilled Pesto Shrimp
Ingredients
- 2 pounds extra large (26/30) or jumbo shrimp, peeled (tails left on) and deveined, thawed if frozen
- 6 tablespoons extra-virgin olive oil
- 1 cup basil leaves
- 3 large cloves garlic, roughly chopped
- 1/4 teaspoon ¼ teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 cup grated Parmigiano-Reggiano
- 1/4 cup walnuts
- 1 lemon, cut into wedges, for serving (optional)
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