Rye Free Basil-Lemon Shrimp Skewers

Total time50 min

Prep time20 min

Cook time10 min

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 pesto comes together in a blender with fresh basil, garlic, lemon juice, zest, and a subtle warmth from turmeric and ginger — no store-bought shortcuts needed, which means you have complete control over every ingredient that goes into it. That matters when you're navigating a grain-free lifestyle, because so many sauces and marinades sneak in unexpected fillers or thickeners that can be hard to spot on a label. Here, everything is naturally clean: good olive oil, fresh herbs, and simple seasoning with nothing to second-guess. The shrimp get tossed in a few tablespoons of that pesto before hitting the grill, and the rest is reserved for a generous spoonful over the top right before serving — double the flavor payoff with zero extra effort. A squeeze of lemon at the table ties it all together and makes the whole plate feel bright and restaurant-worthy. Whether you're cooking for a crowd or just a weeknight dinner, this one is fast, impressive, and genuinely hard to mess up.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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