Chestnut Free Basil-Lemon Shrimp Skewers
Bright, herby, and kissed with citrus, these shrimp skewers are the kind of dish that disappears fast at any cookout or weeknight dinner. The homemade pesto is built from fresh basil, garlic, lemon juice, zest, and a warm hint of turmeric and ginger — no nuts, no pine nuts, nothing from a jar. That matters a lot when you're navigating tree nut concerns, because store-bought pestos and marinades can be surprisingly risky territory. Here, every ingredient is straightforward and easy to verify, so you can fire up the grill with total confidence. The shrimp get a quick toss in olive oil and a few spoonfuls of that vibrant green sauce before hitting the heat, then the reserved pesto gets spooned right over the top for an extra punch of flavor. Two to three minutes per side is all it takes to get perfectly opaque, slightly charred shrimp that taste like a restaurant put them together. Squeeze a lemon wedge over the platter and watch them vanish.
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Learn more →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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