Shrimp Skewers with Almond Pesto
| Yield: | 1 Servings |
| Categories: |
| 24 | lg | Shrimp; (about 3/4 pound), peeled |
| 24 | 6" wooden skewers; soaked in cold water in refrigerator one hour | |
| FOR THE MARINADE | ||
| 1/4 | c | Olive oil |
| 1 | ts | Salt |
| 1 | ts | White pepper; freshly ground |
| 1/4 | c | Fresh basil leaves; chopped |
| 1 | tb | Blanched garlic; chopped |
| FOR THE PESTO SAUCE | ||
| 1 | c | Parsley leaves; washed, loosely packed, large stems removed |
| 1 | c | Basil leaves; firmly packed |
| 2 | tb | Blanched garlic; chopped |
| 1 | tb | Almonds; finely ground |
| 3/4 | c | Olive oil |
| 1 | ts | Salt |
| 1 | ts | White pepper; freshly ground |
| 2 | tb | Fresh lemon juice |
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