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Add a photoServings: 4
Ingredients
- This is an unusual appetizer or possibly main course, that can be prepared in advance and kept in the refrigerator till you're ready to cook it.
- 12 x - 16 raw, unshelled jumbo shrimp
- 1/2 c. walnut pcs
- 4 Tbsp. minced fresh flat-leaf parsley
- 4 Tbsp. minced fresh basil
- 2 x garlic cloves, minced
- 3 Tbsp. grated fresh Parmesan cheese
- 2 Tbsp. extra virgin extra virgin olive oil
- 2 Tbsp. walnut oil salt freshly grnd black pepper
Directions
- 1. Peel the shrimp, removing the heads but leaving the tails. Devein and then put the shrimp in a large mixing bowl.
- 2. To make the pesto, place the walnuts, parsley, basil, garlic, cheese and oils in a food processor and process till finely minced. Season.
- 3. Add in half the pesto to the shrimp in the bowl, toss them well, then cover and refrigeratein the refrigerator for a minimum of 1 hour, or possibly overnight.
- 4. Thread the shrimp onto skewers and cook them on a warm grill for 3 - 4 min, turning once. Serve with the remaining pesto and a green salad.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 23g | |
| Recipe makes 4 servings | |
| Calories 123 | |
| Calories from Fat 105 | 85% |
| Total Fat 12.16g | 15% |
| Saturated Fat 1.99g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 60mg | 3% |
| Potassium 64mg | 2% |
| Total Carbs 1.76g | 0% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.25g | 0% |
| Protein 2.69g | 4% |
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