Cilantro Pesto Shrimp

1 lb local or wild medium shrimp (21-30's- between 21 and 30 per pound) Peeled and De-veined (P&D's if you want the lingo)
1/2 cup cilantro pesto [in Dressings Chapter]
7 x 8" wooden skewers

Soak the wooden skewers for at least 2 hours. This will help prevent them from going up in flames when they hit the grill.
I prefer to marinate the shrimp first before skewering to keep the skewers nice n clean. Marinate the shrimp for at least 2 hours up to 6.

Once marinated, with clean hands skewer 3 shrimp on each skewer. You can of course use larger metal skewers if you prefer. The skewers are really only for cooking purposes so you don't end up loosing some shrimp on the grill.

On a preheated hot grill, sear each skewer for 2 minutes each side until shrimp turn opaque and are firm to the touch.

From: Gavan Murphy [archive.org]