This Grilled Pesto Shrimp was a perfect light meal on a warm evening. Growing basil and having a freezer full of homemade pesto is a favorite of mine. I’ve been using the same pesto recipe for years (although I will admit to not really measuring). I make up a batch anytime I have a lot of fresh basil. I freeze it in ice cube trays, then once frozen, pop them into freezer zip lock bags. Whenever I need a little or a lot, I just grab out a cube and I’m ready to cook. Do you remember my Pesto Caprese Bread from a while back, yep, pesto from the freezer.
This Lemon Thyme Shrimp is simple and quick to make. I’ve made it multiple times now and it never disappoints. It’s delicious served over angel hair pasta, or, for an even lighter meal, I’ve served it on a bed of arugula as a salad.