Recipe by Kristine Anderson Wylie, Lectin Free Gourmet
Grilled lime pesto shrimp skewers are easy to make and delicious. Nothing brings in warmer weather like grilling outdoors. And these tangy, savory, herby grilled shrimp skewers taste divine.
Traditional pesto is made with basil, pine nuts, garlic, extra virgin olive oil (EVOO), and Parmigiano Reggiano. But with all of the delicious, healthy options on Dr. Gundry’s YES List, why not switch things up?
This unique recipe calls for a few surprises like lime juice and macadamia nuts to give this pesto a personality all its own.
By the way, did you know macadamia nuts are loaded with free-radical-zapping antioxidants? Of all tree nuts, macadamia nuts contain some of the highest levels of flavonoids, a very special antioxidant. And if you’re looking for more tocotrienol (T3) vitamin E, well look no further.
Now let’s get to the recipe, which is very easy to execute. You’ll need just a few ingredients listed below. Plus, it will make your life a lot easier if you have a small food processor and some bamboo skewers. If you have an outdoor gas or charcoal grill — GREAT! But, you can also use an indoor grill, like a stovetop cast-iron grill or an electric panini press opened flat to get a similar result. Let’s make these delicious lime pesto grilled shrimp skewers!
Lime Pesto Grilled Shrimp Skewers
- 12 Wild Caught Jumbo Shrimp (peeled and deveined)
- 1 Cup Fresh Basil Leaves
- ½ Cup Fresh Parsley Leaves
- ⅓ Cup Unsalted Macadamia Nuts
- ⅓ Cup Extra Virgin Olive Oil
- ⅓ C Parmigiano-Reggiano
- 3 Garlic Cloves
- ½ tsp Salt
- ¼ tsp Cayenne
- 1 Large Lime (juiced)
Step 1: Skewer the Shrimp
Do this by using the pointed end of the skewers. Pierce through the fat end of a shrimp, then again near the tail, and slide the shrimp down the skewer. Repeat until you have four shrimps on each skewer and a total of four skewers. Set the skewered shrimp in a shallow 9×12 baking dish.
Step 2: Make the Pesto
In a small food processor with a sharp blade, add basil, parsley, nuts, oil, cheese, garlic, salt, and lime juice. Cover and process for about one minute until the pesto is a light spring green in color, well blended and creamy smooth.
Step 3: Marinate the Shrimp
Pour about three-quarters of the pesto over the shrimp skewers. Reserve one-fourth of the pesto for serving. Cover the shrimp and refrigerate for four hours, or even overnight, to marinate. Plan ahead for full flavor.
Step 4: Grill the Shrimp
Preheat your grill to 400 F. Grill skewered shrimp for about two minutes on each side, or until just they turn pink and are just cooked through. Don’t overcook. You want nice, tender, juicy shrimp.
Serve shrimp skewers with the reserved pesto. This dish pairs lovely with a tossed green salad. Happy grilling, and ENJOY!
**This recipe was submitted by Gundry MD Ambassador Kristine Anderson Wylie of Lectin Free Gourmet and has not been tested by the Gundry MD team.