Lovers’ Shrimp Skewers with Roasted Red Pepper Pesto

Serves 2, with left over pesto

• 1/2 tsp. Lemon Zest
• 1 cloves Garlic, minced
• 1/2 tsp. Chili Powder
• 1 Tbsp. Olive Oil
• 2 Tbsp. cup Lemon Juice

• 8 Jumbo Shrimp

• Wooden Skewers, soaked in water for at least 30 minutes before cooking

• 1 Red Bell Pepper, roasted, peeled, seeded, and coarsely chopped
• 2 cloves Garlic, chopped
• 1 Shallot, chopped
• 2-3 Tbsp. Parmesan Cheese
• about 1/2 cup Olive Oil
• Salt & Pepper, to taste

• Basil, chiffonade (little thin ribbons)

Marinate the Shrimp:

1. Whisk together first 5 ingredients and pour into a resealable bag.  Add shrimp, seal, and shake well for 1 minute.
2. Let marinate for 30 minutes – an hour.  Then remove shrimp from marinade and skewer 2 shrimp in the same direction, then 2 in the other (loosely forming a heart shape).  Reserve until ready to prepare

For the Pesto:

1. In a food processor, combine the roasted pepper, garlic, shallot, and parmesan cheese and process until smooth, being sure to scrape down the sides so that everything is blended.
2. With the food processor still running, stream in the olive oil until the mixture thickens (but you don’t want it too thick)
3. Season to taste with Salt & Pepper, and keep at room temperature until ready to serve.

To prepare:

Heat a grill pan (or BBQ/Grill) over medium high heat.

1. Brush the pan lightly with oil to prevent sticking, and then cook the shrimp about 2-3 minutes per side, cooking shrimp through, but being careful not to over cook (they should be opaque and firm).
2. Spoon some of the pesto onto the plates and spread around into a heart shape.  Then place a skewer of the cooked shrimp (which have hopefully now formed a heart shape) on top of the sauce.  Garnish with some of the chiffonade of basil.