Barley Free Basil-Lemon Shrimp Skewers

Total time50 min

Prep time20 min

Cook time10 min

4.9

(4)

Bright, garlicky, and kissed with citrus, these shrimp skewers are the kind of dish that disappears fast at any cookout or weeknight dinner. The homemade pesto comes together in a blender with fresh basil, lemon juice, lemon zest, a hint of turmeric, and a touch of ginger — a combination that's aromatic and just a little unexpected in the best way. Every ingredient here is naturally grain-free, so there's no need to scrutinize labels for hidden grain-based additives or fillers that can sneak into store-bought sauces and marinades. The shrimp get tossed in a few spoonfuls of that pesto before hitting the grill, then the reserved sauce gets spooned generously over the top right before serving — double the flavor with zero extra effort. A quick 2–3 minutes per side over medium-high heat is all it takes to get perfectly opaque, pink-edged shrimp with a little char. Finish with fresh basil and a squeeze of lemon, and you've got a platter that looks impressive but comes together with surprisingly little fuss.

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Ingredients

4 servings

For the pesto

2 cups fresh basil leaves, packed
3 cloves garlic, roughly chopped
½ cup extra-virgin olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
½ tsp fine sea salt
¼ tsp ground turmeric
⅛ tsp ground ginger

For the skewers

1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on
1 tbsp extra-virgin olive oil
¼ tsp fine sea salt

For serving

lemon wedges, for serving (optional)
fresh basil leaves, for serving (optional)

Instructions

1
If using wooden skewers, submerge them in water for at least 20 minutes so they don't char on the grill.
2
Combine the basil, garlic, lemon juice, lemon zest, salt, turmeric, and ginger in a blender or food processor. Pulse several times until the herbs are roughly broken down. With the motor running, stream in the 1/2 cup olive oil and blend until the pesto is smooth and bright green, about 30 seconds. Taste and adjust salt if needed.

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