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1
Soak wooden skewers in water for 10-15 minutes.
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2
Prepare the pesto.
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3
In a food processor, pulse garlic and nuts.
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4
Add basil, cheese, lemon juice, and salt and pepper.
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5
With the food processor on, stream in olive oil and blend until the pesto is fully incorporated.
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6
Be sure to scrape down sides in between steps.
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7
More olive oil can be added if a smoother, loose texture is desired.
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8
Refrigerate until ready to be used.
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9
Preheat your oven broiler.
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10
Season the shrimp with black pepper.
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11
In batches, line a plate with paper towels and lay slices of bacon on top.
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12
Cover with additional paper towels and microwave for about 2 minutes so that the bacon is slightly cooked but still pliable.
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13
Cut each slice of bacon in half and wrap the half around each shrimp.
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14
Skewer the shrimp in a fashion so that the bacon stays secure.
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15
Approximately 3 bacon wrapped shrimp should fit on a skewer.
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16
Alternatively, you can use soaked toothpicks and secure each shrimp individually.
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17
Place the skewers on a aluminum foil-lined baking sheet that has been lightly covered with cooking spray.
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18
Place the sheet directly under the broiler and cook the shrimp for 8-10 minutes (flipping halfway through) until the bacon has crisped and the shrimp have turned pink.
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19
Slide the shrimp off the skewers and serve immediately with the pesto.
