Macadamia Free Basil-Lemon Shrimp Skewers
Bright, herby, and kissed with citrus, these grilled shrimp skewers are the kind of dish that disappears from the platter before you've even sat down. The star is a vibrant blender pesto made from fresh basil, garlic, lemon juice, and zest — with a subtle warmth from turmeric and ginger that makes it feel a little unexpected in the best way. Traditional pesto recipes often call for pine nuts or other tree nuts, but this version skips them entirely without sacrificing any of that rich, glossy coating you want clinging to every shrimp. The shrimp get a quick toss in olive oil and a few spoonfuls of pesto before hitting a hot grill, where they cook in just a few minutes per side until perfectly opaque and pink at the edges. The reserved pesto gets spooned generously over the finished skewers, so every bite is layered with flavor. Serve them straight off the grill with lemon wedges and extra basil, and they work just as well as a crowd-pleasing appetizer as they do a light main course.
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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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