- 24 raw medium-sized shrimp
- 6 bamboo skewers
- Basil Pesto Genovese
- Peel, devein and wash shrimp
- In a bowl toss all the shrimp with several tablespoons of Basil Pesto, until well-coated.
- Thread 4 shrimp per skewer (if using a grill, soak the skewers previously in water so they don’t burn)
- Cook on high heat in a pan, grill pan, or grill, about 2 minutes per side, until change color and not transparent.
- Remove from heat, brush with Basil Pesto and serve hot.