Grilled Cilantro Lime Pesto Shrimp
Ingredients – 4 Servings
1 cup Cilantro (tough stems removed)
1 cup Parsley (tough stems removed)
1 Garlic Clove minced
3 tbsps Lime Juice
2 tbsps Hemp Seeds
Sea Salt & Black Pepper (to taste)
1/3 cup Extra Virgin Olive Oil
1 lb Shrimp (peeled, deveined, tails removed)
4 Barbecue Skewers
Nutrition (per serving)
- Add the cilantro, parsley, garlic, lime juice, hemp seeds, salt and pepper to the food processor. Pulse to finely chop. With the food processor running, stream in the olive oil. Blend for about a minute, scraping down the sides of the bowl as needed.
- Add half of the sauce to a zipper-lock bag then add the shrimp. Marinade the shrimp for at least 15 minutes.
- Shake off any excess marinade and pierce the shrimp onto the barbecue skewers. Discard the leftover marinade.
- Grill over medium- high heat for four to five minutes, flipping halfway through or until the shrimp are cooked through. Divide the shrimp skewers between plates and serve with the remaining sauce. Enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving is equal to one 12-inch skewer.
More Flavour: Add cumin or red pepper flakes to the pesto sauce.
No Parsley: Use more cilantro instead or substitute basil.
No Hemp Seeds: Omit or use walnuts or pine nuts.
Barbecue Skewers: If using wooden skewers, be sure to soak in water for at least 30 minutes before grilling.