Pork 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 from the platter before you even sit down. The homemade basil pesto comes together in a blender with fresh lemon juice, lemon zest, garlic, and a subtle warmth from turmeric and ginger — it's nothing like the jarred stuff, and it doubles as both a marinade and a finishing sauce. Since every ingredient here is naturally free of pork and pork-derived products, there's no need to scrutinize labels or swap anything out; the recipe just works as written. Shrimp hit the grill over medium-high heat and cook in just a few minutes per side until they're pink, opaque, and perfectly charred at the edges. A generous spoonful of reserved pesto over the top right before serving takes the whole thing over the edge. Squeeze a lemon wedge over the platter and scatter a few fresh basil leaves for a finish that looks as good as it tastes.

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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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