POUR 1/2 cup of pesto into a bowl large enough to hold all the shrimp; add shrimp and marinate at room temperature for about 30 minutes.
REMOVE shrimp from marinade and thread shrimp onto metal skewers (use the thickest part of the shrimp).
PREHEAT 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 coated.
PLACE the shrimp on the grill and cook until slightly charred, a few minutes per side.
TRANSFER the cooked shrimp onto a platter over a prepared grain of your choice, and drizzle with remaining pesto.
SERVE with lemon or lime wedges for extra flavor. Enjoy!
Chef’s Tip: We recommend using orzo or farro for your bed of grains.
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