Shrimp Skewers With Almond Pesto Recipe

• 24 lrg Shrimp, (about 3/4 lb.), peeled
• 24 x 6" wooden skewers, soaked in cool water in refrigerator one hour
• 1/4 c. Extra virgin olive oil
• 1 tsp Salt
• 1 tsp White pepper, freshly grnd
• 1/4 c. Fresh basil leaves, minced
• 1 Tbsp. Blanched garlic, minced
• 1 c. Parsley leaves, washed, loosely packed, large stems removed
• 1 c. Basil leaves, firmly packed
• 2 Tbsp. Blanched garlic, minced
• 1 Tbsp. Almonds, finely grnd
• 3/4 c. Extra virgin olive oil
• 1 tsp Salt
• 1 tsp White pepper, freshly grnd
• 2 Tbsp. Fresh lemon juice

Directions