Ingredients
1/2 cup walnut halves
1/3 cup medium EVOO such as Biancolilla
3 Tbs Garlic Infused Olive Oil
zest of one lemon
juice of one lemon
5 scallions, thinly sliced
1 cup fresh basil
1 cup fresh parsley
kosher salt
2 lbs peeled and deveined large shrimp
Directions:
Preheat a grill to high. Soak wooden skewers in water for at least 30 minutes.
Make the pesto:
Pulse walnuts, lemon zest and juice, EVOO, garlic olive oil and a pinch of salt in a food processor until walnuts are in small pieces. Pulse in the scallions, basil and parsley until fairly smooth. With machine on, drizzle in 2-3 Tbs of cold water to loosen. Transfer to bowl and season with salt.
Make the shrimp:
Thread the shrimp onto pre-soaked skewers, brush with pesto sauce making sure that you season both sides. Grill until shrimp is cooked ( You can brush on more sauce as shrimp is grilling.)
Serve over mixed greens or rice.