Cashew Free Basil-Lemon Shrimp Skewers

Total time50 min

Prep time20 min

Cook time10 min

4.9

(4)

Bright, herby, and kissed with citrus, these grilled shrimp skewers are the kind of dish that disappears fast at any cookout or weeknight dinner. The star is a vibrant blender pesto made from fresh basil, garlic, lemon juice, lemon zest, and a warm hint of turmeric and ginger — no nuts of any kind, which means the whole thing is naturally free from the cross-contact concerns that come with store-bought pesto. Traditional pesto recipes often call for pine nuts or, increasingly, cashews as a budget swap, so making it from scratch here is the move that keeps this dish completely safe without sacrificing any of that rich, glossy texture. The shrimp get tossed in a few spoonfuls of the pesto before hitting the grill, and the reserved sauce gets spooned right back over the top for a double hit of flavor. Two to three minutes per side over medium-high heat is all it takes to get that perfect pink, slightly charred edge. Finish with a squeeze of lemon and a few fresh basil leaves, and you've got a stunning plate that looks far more involved than it actually is.

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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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