I made up this simple grilled shrimp pesto recipe. It was great and easy, too! We'll definitely be having this one again.
Put the pesto in a bowl and drizzle with a little olive oil, then mix together.
Next take your shelled de-veined shrimp and put them on skewers for grilling. (I've heard before that one should soak wooden skewers before grilling them or else they'll catch on fire, but I can tell you I've never soaked a skewer and never had one catch fire.)
If you want your shrimp to look beautiful on the skewers place them head/tail tail/head (69 your shrimp) baby!
Now take a generous spoon full of pesto and place it over the shrimp. Sprinkle with Citrus Grill, generously - but not too heavy handed. If you have some time, place shrimp in the fridge for 30 minutes - otherwise move 'em to the grill.
Grill outside for approximately 3 minutes per side, or until shrimp is opaque.
I served mine over a bed of greens and it made a delicious light summery salad. My husband chose to have his on the side and ate them directly off the skewers - you really can't go wrong with this one.