Celiac.com 10/05/2024 – This gluten-free Grilled Shrimp with Walnut Pesto is a sumptuous blend of rich, nutty walnuts with fresh basil, garlic, and Parmesan, that brings a delightful twist to a classic sauce. The succulent shrimp, lightly charred on the grill (or the pan), perfectly complement the creamy, herbaceous pesto. It’s a vibrant and flavorful dish that’s is a true crowd-pleaser, and guaranteed to elevate your next meal.

Whether you’re hosting a summer barbecue or simply looking for a quick and delicious dinner option that’s out of the ordinary, this gluten-free recipe is sure to impress. Serve it with a side of gluten-free bread and a light salad for a complete meal that celebrates the best of fresh, seasonal ingredients.

Gluten-Free Grilled Shrimp with Walnut Pesto

Ingredients

Mixed greens, for serving

For the pesto

½ cup walnut halves

Grated zest and juice of 1 large lemon

⅓ cup extra-virgin olive oil

Kosher salt

5 scallions, thinly sliced

1½ cups packed fresh basil

½ cup packed fresh parsley

For the shrimp

2 pounds large shrimp, peeled and deveined, tails intact

2 tablespoons vegetable oil

Kosher salt

2 teaspoons red pepper flakes

2 tablespoons red wine vinegar

Directions

Soak six 10-inch wooden skewers in water for at least 30 minutes.

Heat a grill to high.

To make the pesto

Pulse the walnuts, lemon zest and juice, olive oil and a pinch of salt in a food processor until the walnuts are in small pieces.

Pulse in the scallions, basil and parsley until fairly smooth.

With the machine on, drizzle in 2 to 4 tablespoons cold water to loosen.

Transfer to a bowl and season with salt.

To make the shrimp

Thread the shrimp through the tail and top end onto the prepared skewers so they lie flat.

Brush with the vegetable oil and season on both sides with salt and the red pepper flakes.

Grill the shrimp on the hottest part of the grill until marked, 3 to 4 minutes; flip and grill until cooked through, 2 to 3 more minutes.

Remove from the grill and drizzle with the red wine vinegar.

Remove the shrimp from the skewers, if desired, and serve over mixed greens.

Drizzle with some of the pesto and serve the remaining pesto on the side.



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