Shrimp Skewers with Almond Pesto

• 6 jumbo shrimp --uncooked, peeled, and deveined
• 6 8" bamboo skewers (soaked in cold water for 1 hour)

Marinade:

• 1/4 cup olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/4 cup fresh, chopped basil leaves
• 1 tablespoon chopped garlic

Pesto Sauce:

• 1 cup loosely packed parsley, large stems removed
• 1 cup basil leaves, packed
• 2 tablespoons minced garlic
• 1 tablespoons finely ground almonds
• 3/4 cup olive oil
• 1 teaspoon salt
• 1 teaspoon white pepper
• 2 tablespoons lemon juice

Straighten each shrimp without breaking it, and insert the bamboo skewer lengthwise.

It should look like a shrimp lollipop.

Combine the marinade ingredients in a small bowl, mix well, and pour over the shrimp in a large, shallow pan.

Coat well.

Refrigerate for about 2 hours.

Prepare the pesto sauce in a blender.

Combine the parsley, basil, garlic, almonds, and a little oil at first, pureeing.

With the motor running, slowly pour the remaining oil in, then season with the salt, pepper, lemon juice, and puree a brief moment longer.

Scrape into a small serving bowl and set aside.

Grill the shrimp about 2 minutes on a side.

Place the pesto sauce in the center of a serving platter, and arrange the shrimp skewers around it.

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