Grilled Pesto Shrimp

Directions

1. 1
   Thread the shrimp onto skewers, if desired. (I usually don't bother, unless the shrimp are on the smaller side, in which case they might slip through the grill grates.)In a food processor or blender, combine the olive oil, basil, garlic, red pepper flakes, salt, Parmigiano-Reggiano and walnuts. Process until the mixture is well blended. Reserve two tablespoons of the pesto in a bowl large enough to hold all of the shrimp and set aside.
2. 2
   Pour the remaining pesto over the shrimp and let sit at room temperature for about 30 minutes to marinate.Preheat the grill to medium-high heat. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated.
3. 3
   Place the shrimp on the grill and cook until plump and slightly charred, a few minutes per side.
4. 4
   Transfer the cooked shrimp to the bowl with the reserved pesto and toss to coat evenly.
5. 5
   Serve immediately.GLUTEN-FREE ADAPTABLE NOTETo the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.