- 1 cup (packed) fresh basil leaves
- ¼ cup fresh tarragon leaves
- ¼ cup fresh cilantro leaves
- ¼ cup fennel fronds (optional)
- ¼ cup fresh chives
- ¼ cup flat-leaf parsley
- 1 tablespoon grated lemon zest
- ¾ cup extra-virgin olive oil
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- 24 jumbo shrimp, peeled and deveined
- Roughly chop the basil leaves and place in a blender or a food processor. Add the tarragon, cilantro. fennel fronds. chives. parsley, lemon zest, oil, salt, and pepper. Process until smooth. You should have about 1 cup of pesto; it will have a somewhat loose, saucelike consistency.
- Place half the pesto in a large bowl, add the shrimp. and toss to coat thoroughly.
- Prepare a medium-hot grill.
- Grill the shrimp for 2 minutes; using tongs, turn and grill the other side for 2 more minutes. Transfer the cooked shrimp to a platter and drizzle with the remaining pesto. Serve warm or at room temperature skewered with toothpicks for easy handling.