1cuppacked fresh basil leaves, washed and dried (40 grams)
1teaspoonminced fresh garlic
½teaspoonDiamond Crystal kosher salt
¼teaspoonfreshly ground black pepper
¼cupextra virgin olive oil
24ozlarge shrimp,peeled and deveined
Soak 8 wooden skewers in water for 30 minutes. Line a broiler-safe rimmed baking sheet with foil.
Prepare the pesto sauce: place the basil, garlic and pine nuts in food processor. Process a few seconds, until coarsely chopped. Add the salt, pepper and oil and process until smooth and fully combined, about 30 seconds, stopping to scrape the sides with a spatula if necessary. Transfer to a large bowl and mix in the cheese.
If using frozen shrimp, place them in a colander and rinse under running water for a few minutes to defrost, then dry on paper towels.
Add the shrimp to the bowl and toss with the pesto sauce until well coated.
Thread the pesto-coated shrimp on the skewers. Spoon any remaining sauce on top.
Arrange the skewers in a single layer on the prepared baking sheet.
Heat the broiler on high and position an oven rack 4 inches below the heating element.
Broil the shrimp until cooked through and opaque, about 4 minutes.