On Tap Oil & Vinegar Recipe Detail

Walnut Pesto Shrimp Skewers

with Extra Virgin & Garlic Olive Oils

Ingredients:

• 1/2 cup walnut halves
• 1/3 cup Extra Virgin Olive Oil
• 3 Tbsp Garlic Olive Oil
• Zest from 1 lemon
• Juice from 1 lemon
• 5 scallions, thinly sliced
• 1 cup fresh basil
• 1 cup fresh parsley
• Kosher salt


• 2 lbs large shrimp, peeled and deveined

Directions:

Preheat grill to high. Soak wooden skewers in water at least 30 minutes.

For pesto: Pulse walnuts, lemon zest, lemon juice, Extra Virgin Olive Oil, Garlic Olive Oil, and pinch of salt in food processor until walnuts are small pieces. Pulse in scallions, basil, and parsley until fairly smooth. With machine running, drizzle in 2-3 Tbsp cold water to loosen. Transfer to bowl and season with salt.

For shrimp: Thread shrimp onto pre-soaked skewers and brush with pesto sauce on both sides. Grill, brushing on more sauce as it cooks. Serve over mixed greens or rice.