Turkey Free Basil-Lemon Shrimp Skewers

Total time50 min

Prep time20 min

Cook time10 min

4.9

(4)

Bright, garlicky, and kissed with citrus, these shrimp skewers are the kind of dish that disappears fast at any cookout or weeknight dinner. The homemade pesto comes together in a blender with fresh basil, lemon juice, lemon zest, and a warm hint of turmeric and ginger — it's fragrant, vivid green, and genuinely better than anything from a jar. Shrimp get tossed in a few spoonfuls of that pesto before hitting the grill, and the rest is reserved for a generous finishing drizzle that makes every bite pop. Two to three minutes per side over medium-high heat is all it takes to get that perfect pink, slightly charred edge with a juicy, tender center. There's no poultry anywhere in this recipe — just clean, simple seafood and produce — so it's a naturally easy fit if you're keeping things bird-free without sacrificing any flavor. Serve straight off the grill with lemon wedges and a few extra basil leaves for a platter 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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