Description
Bacon wrapped shrimp with an herbaceous and bright pesto dipping sauce.
Ingredients
- FOR THE PESTO:
- 2 cloves Garlic, Finely Diced
- ½ cups Roasted Pine Nuts, Unsalted
- 2-½ cups Sweet Basil
- ½ cups Grated Parmesan Cheese
- ½ Lemon, Juiced
- Kosher Salt And Pepper To Taste
- ½ cups To 3/4 Cup Extra Virgin Olive Oil
- FOR THE SHRIMP:
- 1 pound Shrimp, Cleaned With Tails Left On (about 24-30)
- Black Pepper
- 12 slices Bacon
Preparation
Soak wooden skewers in water for 10-15 minutes.
Prepare the pesto. In a food processor, pulse garlic and nuts. Add basil, cheese, lemon juice, and salt and pepper. With the food processor on, stream in olive oil and blend until the pesto is fully incorporated. Be sure to scrape down sides in between steps. More olive oil can be added if a smoother, loose texture is desired. Refrigerate until ready to be used.
Preheat your oven broiler.
Season the shrimp with black pepper. In batches, line a plate with paper towels and lay slices of bacon on top. Cover with additional paper towels and microwave for about 2 minutes so that the bacon is slightly cooked but still pliable. Cut each slice of bacon in half and wrap the half around each shrimp. Skewer the shrimp in a fashion so that the bacon stays secure. Approximately 3 bacon wrapped shrimp should fit on a skewer. Alternatively, you can use soaked toothpicks and secure each shrimp individually.
Place the skewers on a aluminum foil-lined baking sheet that has been lightly covered with cooking spray. Place the sheet directly under the broiler and cook the shrimp for 8-10 minutes (flipping halfway through) until the bacon has crisped and the shrimp have turned pink.
Slide the shrimp off the skewers and serve immediately with the pesto.
