quick shrimp skewers

Here’s another great appetizer for summer. If you don’t want to heat up the kitchen, use a grill basket and cook the shrimp outside.

Mixed Herb Pesto Shrimp Skewers

Pesto
3 cups fresh basil leaves, packed
1 cup pine nuts, toasted
1 cup freshly grated Parmesan cheese
1/2 cup fresh Italian parsley leaves, packed
1/4 cup fresh tarragon leaves
1/4 cup fresh mint leaves
4 garlic cloves, peeled
2/3 cup olive oil

Skewers
2 pounds frozen uncooked peeled and deveined medium shrimp, about 60 total, thawed
1/2 teaspoon red pepper flakes

Pesto: Place basil, pine nuts, Parmesan, parsley, tarragon, mint, and garlic in a food processor. Blend until herbs are finely chopped. Add oil with the machine running, through the feed tube, and blend to a coarse puree. Season pesto to taste with salt and pepper. Transfer to a small bowl.

Skewers: Position a rack in the upper third of the oven and preheat to 400 degrees. Line a large baking sheet with foil. Soak 30 small wooden skewers in water to cover for 10 minutes and then drain.

In a bowl, combine the shrimp and half of the pesto and toss until the shrimp are evenly coated. Thread 2 shrimp onto each skewer.

Arrange the skewers in a single layer on the prepared baking sheet. Sprinkle with the red pepper flakes. Roast the shrimp until just opaque throughout, 8 to 10 minutes. Transfer the shrimp skewers to a warmed platter and serve immediately with the remaining pesto on the side.

Makes 30 skewers