Summer Grilling: Paleo BBQ & Pesto Shrimp

Bacon BBQ Grilled Shrimp

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(Serves 3-4)
Ingredients

• 12 jumbo shrimp
• 1 bottle of BBQ sauce
• 6 bacon slices
• 4 skewers

Process

• Peel and devein shrimp.
• Preheat grill to medium-high heat.
• Using a knife, cut bacon slices into two long strips.
• On a skillet over medium heat, partially cook bacon for 3-4 minutes, until soft and oozing fat.
• Once cooled, wrap 1 slice of bacon around each shrimp, and pierce with skewer where the bacon overlaps.
• Place shrimp kabobs on grill and baste with BBQ sauce.
• Let cook for 3-4 minutes, baste with more sauce, and turn over.
• Finish cooking shrimp for another 3-4 minutes, or until pink. *The last few minutes will vary depending on how "jumbo" your shrimp are.
• Baste with more sauce if desired and serve.

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Pesto Grilled Shrimp
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(Serves 3-4)
Ingredients

• 12 jump shrimp
• 1 batch of homemade pesto (recipe below), or 8 oz store bought version
• 1 cedar plank

Process

• Place cedar plank in water and let soak for at the least 2 hours.
• Peel and devein shrimp.
• Preheat grill to medium-high heat.
• Mix shrimp with 1/2 of the pesto.
• Place on cedar plank and put on grill.
• Cover and cook for 15 minutes, or until shrimp are pink. 
• Baste with remaining pesto sauce and serve.

Pesto Sauce
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Ingredients

• 1/4 cup pine nuts
• 1 1/2 cup fresh basil (well-packed)
• 1/2 cup grated pecorino or parmesan
• 1 clove of garlic
• 1/2 cup olive oil
• 1/4 tsp salt 
• 1/2 lemon 

Process

• Pulse first 4 ingredients together in a food processor fitted with the "S" blade, until minced small.
• With the food processor still running, pour in olive oil through the top hole until the mixture is emulsified.
• Add lemon juice and run until fully incorporated.

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Matthew 4:4 "But He answered and said, “It is written, ‘Man shall not live by bread alone, but by every word that proceeds from the mouth of God.”