In a small skillet, toast the pine nuts over moderate heat, shaking the pan occasionally, until golden brown, about 2 minutes; let cool.
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.
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.
A Napa Valley Sauvignon Blanc with herbal and citrus notes and a hint of oak complements the pesto's lemony character as well as the sweetness of the shrimp.