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RICHMOND, Va. (WTVR)- Chef Tammy Brawley from The Green Kitchen shows us how to make Lemon-Basil Pesto Shrimp with Sun Gold Tomatoes, a delicious summer dish with ingredients you can grow in your own garden.

Lemon Walnut Pesto Shrimp & Tomatoes


1 cup lemon basil leaves (sweet basil will work as well)

¼ chopped walnuts, toasted in 350 degree oven on a dry sheet tray

½ cup grated parmesan cheese

2 teaspoons lemon zest, from about ½ lemon

2 cloves garlic, peeled and core end removed

¼-½ cup olive oil


1 lb shrimp, peeled and deveined

1 pint sungold, cherry or grape tomatoes


Skewers (if using wooden skewers, soak in water at least an hour before grilling)

Place all pesto ingredients except olive oil in a food processor and process until almost smooth.  (If using sweet basil leaves, add a teaspoon of fresh lemon juice.)

Slowly pour olive oil through feed tube of food processor, until desired consistency. You may not need entire amount.   (If using to toss with pasta, you may want a thinner consistency.)  Remove pesto to a medium bowl.

Add peeled and deveined shrimp to the bowl containing the pesto and toss the shrimp to cover evenly.

Alternating shrimp and tomato, skewer both.

Heat grill to a low to medium temperature and grill shrimp just until done, about 2-3 minutes per side.

Serve with slices of avocado and corn on the cob for a perfect summer dinner!

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