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🍽️ Wooden Skewer Shrimp with Homemade Basil Dip

529 kcal · 30 min · 4 servings

Ingredients

• 40 g almond kernels (peeled)
• 80 g basil
• 2 garlic cloves
• 60 g freshly grated Parmesan (or Pecorino)
• 60 ml olive oil
• salt
• 800 g tiger shrimp (kitchen-ready, deveined and peeled except for the tail segment)
• 4 tbsp olive oil
• 2 tbsp freshly chopped basil
• 1 tsp chili flakes
• salt
• lime wedges (for serving)

Instructions

1. 1. Toast the almonds in a non-stick pan without added fat until golden brown.
2. 2. Remove the almonds from the pan and let them cool down completely.
3. 3. Rinse the basil under cold water and shake off excess water.
4. 4. Pick the basil leaves off the stems.
5. 5. Peel the garlic.
6. 6. Coarsely crush the garlic together with the cooled almonds and a pinch of salt in a mortar.
7. 7. Add the basil and the grated Parmesan and chop everything further.
8. 8. Stir in 2 to 3 tablespoons of cold water.
9. 9. Slowly drizzle in the oil until a creamy, smooth consistency forms.
10. 10. Season the sauce to taste with salt.
11. 11. Rinse the shrimp and pat them dry with kitchen paper.
12. 12. Thread the shrimp onto 12 wooden skewers.
13. 13. Mix the oil with the chopped basil and chili.
14. 14. Brush the shrimp with this mixture.
15. 15. Grill the shrimp for 3 to 4 minutes on the grill.
16. 16. Turn the shrimp occasionally while grilling.
17. 17. Brush the shrimp repeatedly with the oil mixture in between.
18. 18. Season the shrimp with salt at the end.
19. 19. Serve the grilled shrimp together with the prepared pesto.

Nutrition per serving

• kcal: 529
• Protein: 45 g · Fett/Fat: 37 g · Carbs: 5 g