A delightful grilled shrimp recipe featuring a zesty cilantro-lime pesto, perfect for summer gatherings.
Prepare the shrimp by peeling and deveining them, then pat them dry with a paper towel.
Ensure the shrimp are dry to allow the marinade to adhere better.
In a food processor, combine the cilantro, almonds, garlic, cumin, lime juice, salt, and pepper. Pulse until coarsely blended.
Scrape down the sides of the processor to ensure even blending.
With the food processor running, slowly drizzle in the olive oil until the pesto reaches a smooth consistency.
Add the oil gradually to control the texture of the pesto.
Place the shrimp in a bowl and toss with half of the prepared pesto. Let marinate for 20 minutes.
Marinating enhances the flavor, but avoid over-marinating as the acid can cook the shrimp.
Preheat the grill to medium-high heat. Thread the shrimp onto skewers.
If using wooden skewers, soak them in water beforehand to prevent burning.
Grill the shrimp skewers for 2-3 minutes per side until they are opaque and cooked through.
Avoid overcooking the shrimp to keep them tender and juicy.
Remove the shrimp from the skewers and toss with the remaining pesto before serving.
Serve immediately for the best flavor and texture.
