½ cup of walnut halves
1/3 cup of Midtonwn Olive Oil Sicilian Nocellara EVOO
3 tablespoons of Midtown Olive Oil Garlic Infused Olive Oil
Zest of 1 lemon
Juice from 1 lemon
5 scallions, thinly sliced
1 cup of fresh basil
1 cup of fresh parsley
2 lbs of peeled and deveined, large shrimp
Preheat a grill to high. If using wooden skewers, soak in water for at least 30 minutes.
Make the pesto – pulse walnuts, lemon zest, lemon juice, EVOO, garlic olive oil, and a pinch of salt in a food processor until the walnuts are in small pieces. Pulse in the scallions, basil, parsley until fairly smooth – with machine on, drizzle in 2-3 tablespoons of cold water to loosen, if needed. Transfer to bowl and season with salt.
Making the shrimp – Thread the shrimp onto the pre-soaked skewers, brush with pesto sauce making sure that you season both sides. Grill until shrimp is cooked (you can brush more sauce as it is grilling). Serve over mixed greens or rice.