Charred Pesto Grilled Shrimp


  • 1 cup (packed) fresh basil leaves
  • 1/4 cup fresh tarragon leaves
  • 1/4 fresh cilantro leaves
  • 1/4 cup fennel fronds (optional)
  • 1/4 cup fresh chives
  • 1/4 cup flat-leaf parsley
  • 1 tablespoon grated lemon zest
  • 3/4 cup extra-virgin olive oil
  • 1/2 teaspoon sea salt
  • Freshly ground pepper, to taste
  • 24 jumbo shrimp, peeled and deveined.

The bright flavors of the herbs, paired with the sweet shrimp, make a delicious combination!


Roughly chop the basil leaves and palce in a blender or a food processor.

Add the tarragon, cilantro, fennel fronds, chives, parsley, lemon zest, oil, salt and papper. Process until smooth. You should end up with about 1 cup of the pesto. It will have a saucelike consistency.

Plae half of the pesto in a large bowl, add the shrimp, toss and coat thorougly.

Prepeare a medium-hot grill. Grill the shrimp for 2 minutes; using tongs, turn and grill the other side for another 2 minutes. Transfer the cooked shrimp to a platter and drizzle with the remaining pesto. Serve warm or at room temperature.