I can’t imagine a dish easier to prepare than this one. It has a fresh basil pesto taste and slightly crunchy crust.
It works very well with Costco’s Kirkland brand pesto, which I must say, is very good. I prefer my own freshly made, but I never feel the basil in the winter is really up to the task.
One suggestion, try to get larger sized shrimp. A 21-25 count is perfect. If you’re not familiar with this phrase, it means you will get 21-25 shrimp in one pound. A smaller number would mean the shrimp would be bigger.
Ingredients
1 lb Raw Shrimp, shelled and cleaned.
1/3 cup Pesto
1 Tbsp Parmesan Cheese, grated
Freshly ground Black Pepper
Preheat you oven broiler. Take the raw shrimp and make sure they are patted dry.
Add them into a large bowl and add the pesto. Toss well to coat, then add the Parmesan cheese and the black pepper and toss again.
Place them onto a foil lined baking sheet and put under the broiler. Broil for 3 minutes, turn them over and then another 3 minutes and remove and serve immediately. Tongs are very handy to remove them.
They are wonderful over a salad, on their own as appetizers, or with a side dish.
The Louisville Chef 