Grilled Shrimp with Thyme Pesto
4 servings
Shrimp 12 each size 16/20

• Toss shrimp in 1 tbsp. oil, season with salt and pepper.
• Thread 3 shrimp onto each of four skewers.
• Grill shrimp over medium-hot charcoal until just cooked through, about 4-5 minutes total, turning once. Remove shrimp from skewers, place in bowl and toss with the thyme pesto. Serve immediately.

Thyme Pesto
1 cup

¾ cup fresh thyme leaves (loosely packed)
1 ¼ cup fresh parsley (loosely packed)
½ cup grated parmesan
½ cup toasted pine nuts
2 cloves garlic
½ cup olive oil

• Puree (finely chop) the first five ingredients in a food processor. While the machine is running, gradually add the olive oil. Blend for another minute until the pesto is smooth.
• Add to grilled shrimp and mix. Season with salt and pepper.