Ingredients
3/4 cup fresh arugula1/2 cup minced fresh parsley1/3 cup shelled pistachios2 tablespoons lemon juice1 garlic clove, peeled1/4 teaspoon grated lemon zest1/2 cup olive oil1/4 cup shredded Parmesan cheese1/4 teaspoon salt1/8 teaspoon pepper1-1/2 pounds uncooked jumbo shrimp, peeled and deveined
Preparation
Place the first 6 ingredients in a food processor; pulse until finely chopped. Continue processing while gradually adding oil in a steady stream. Add Parmesan cheese, salt and pepper; pulse just until combined. Transfer 1/3 cup pesto to a large bowl. Add shrimp; toss to coat. Refrigerate, covered, 30 minutes.
Thread shrimp onto 8 metal or soaked wooden skewers; place on greased grill rack. Cook, covered, over medium heat until shrimp turn pink, 5-6 minutes, turning once. Serve with remaining pesto.
