Nutty Pesto Giant Shrimp Brochettes
Comments:	A special way to serve shrimps, that could also be served as appetizer or hors d'oeuvre grilled onto shorter skewers. These brochettes are excellent served along with a green salad.
Servings:	4
Ingredients	Preparation
12 to 16 fresh giant shrimps with shells 1/2 cup [125 mL] nut pieces 4 tablespoons [60 mL] freshly chopped Italian parsley 4 tablespoons [60 mL] freshly chopped basil 2 cloves garlic, chopped 3 tablespoons [45 g] freshly grated Parmesan cheese 2 tablespoons [30 mL] extra-virgin olive oil 2 tablespoons [30 mL] nut oil Salt and freshly ground black pepper, to taste 4 long wooden skewers, dipped in cold water for at least 30 minutes to prevent bruning	Leaving tails on, shell and deveine shrimps. Transfer shrimps into a large galls bowl. To prepare nutty pesto, transfer nut pieces, freshly chopped Italian parsley, basil and garlic along with freshly grated Parmesan cheese into the bowl of a blender. Pour in olive oil, and nut oil. Proceed to really finely chop all ingredients. Season pesto with salt and freshly ground black pepper. Add half of nutty pesto to the shrimps stirring until well coated. Cover bowl with plastic wrap and refrigerate shrimps for at least 1 hour, or overnight. If shrimps are to be grilled on the next day, cover and refrigerate remaining pesto. To grill the shrimps, preheat barbecue to high intensity; if needed, remove remaining reserved pesto from refrigerator. Thread shrimps onto soaked skewers. Grill shrimps over onto hot barbecue rack for 3 to 4 minutes, turning once at half-time. Serve shrimps, along with remaining nutty pesto.