Tastee Choice Lemon Shrimp Pesto
1 Lb Tastee Choice Large Raw Peeled Tail On Shrimp
4 Cups basil leaves
4 Cloves garlic, lightly crushed and peeled
1 cup pine nuts or walnuts (or a combination of the 2)
1-1/2 cups freshly grated Parmigiano Reggiano or Pecorino cheese ( or a combination of two)
1-1/2 cups extra virgin olive oil
4 tablespoons of lime or lemon juice
Salt and pepper to taste
Method of Preparation
Lemon Pesto Sauce
Place basil leaves and garlic in food processor or blender and process until leaves are finely chopped. Add nuts and process until nuts are finely chopped.
Add cheese and process until combined. With machine running add olive oil in a slow steady stream. After the oil is incorporated, turn off the machine and add salt and pepper to taste. If not using immediately, store in air tight container with thin coating of olive oil on the top to keep sauce from turning dark. Pesto will keep well in refrigerator for a week or more. This recipe yields approximately 3-1/2 to 4 cups and can be halved
Thaw and drain shrimp as directed on the package. Pat dry Shrimp with paper towel. Coat both side of shrimp with a generous amount of Lemon Pesto Sauce. Grill or Broil on high for 3 -4 minuets per side or until internal temperature reaches 180 degrees.