• 2 Tbsp olive oil
• 1 Tbsp fresh Italian parsley, chopped
• 1½ tsp minced garlic
• ½ tsp ground black pepper
• ¼ tsp salt
• 24 jumbo shrimp, peeled, deveined, and tails still intact
• 2 Tbsp fresh lemon juice
• ½ cup Mint and cilantro pesto (Recipe is on the next page.)

Stir the oil, parsley, garlic, pepper, and salt in a medium bowl to blend.

Add the shrimp to coat. Cover and refrigerate at least 30 minutes or up to 1 day.

Heat a grill pan over medium-high heat or prepare the grill for medium-high heat. Grill the shrimp until they are pink and just opaque in the center, about 2 minutes per side. Place the cooked shrimp in a large bowl.

Toss the shrimp with the lemon juice and 2 Tbsp of the mint and cilantro pesto, just enough to coat. Spoon the remaining pesto into a small bowl to serve with shrimp.