Ingredients

• Ingredients
  1. 2 tablespoons pine nuts
  2. 3 cups packed basil leaves
  3. 2 garlic cloves, very finely chopped
  4. 2 tablespoons fresh lemon juice
  5. 4 teaspoons finely grated lemon zest
  6. 1/2 cup extra-virgin olive oil
  7. 1/3 cup freshly grated Parmigiano-Reggiano cheese
  8. Salt and freshly ground pepper
  9. 1 1/2 pounds jumbo shrimp, shelled and deveined
  10. Lemon wedges, for serving

Directions

1. In a small skillet, toast the pine nuts over moderate heat, shaking the pan occasionally, until golden brown, about 2 minutes; let cool.
2. In a food processor, pulse the pine nuts with the basil leaves, garlic, lemon juice, lemon zest and 6 tablespoons of the olive oil until combined. Add the Parmigiano-Reggiano cheese and pulse until smooth. Scrap the pesto into a bowl and season with salt and pepper.
3. Light a grill or preheat a cast-iron grill pan. Thread 2 or 3 shrimp on each of 6 skewers and brush with the remaining 2 tablespoons of olive oil. Season the shrimp with salt and pepper and grill over a medium-hot fire until opaque and cooked through, about 2 minutes per side. Serve the shrimp hot, with the pesto and lemon wedges.