-
1
To make shrimp and brine: Place shrimp in a large bowl. In a small bowl, mix together the salt, sugar, and red pepper flakes. Sprinkle over shrimp and toss with hands to coat. Cover with plastic wrap and leave shrimp on counter for 1 hour to bring to room temperature.
-
2
To make the pistachio pesto: Toast pistachios in dry pan on medium heat until golden brown. Set pistachios on a cutting board to cool. (If you place pistachios in a bowl while they are hot, they will steam and not stay crunchy.)
-
3
In a medium bowl, place lemon juice, chipotle chile, Italian parsley, basil, brown sugar, salt, and pepper. Add olive oil and whisk well.
-
4
Transfer to a food processor and pulse until mixture comes together. Add pistachios and blend for 30 seconds to make a thick pesto. Transfer to a bowl.
-
5
Rinse brine off shrimp and pat dry completely. Place shrimp in bowl with pesto and toss well.
-
6
Grease grill lightly with olive oil, then turn heat to medium-high. Set shrimp on grill and leave for 1 minute to obtain grill marks. As the shrimp grill, toss them and brush on additional pistachio pesto. For tender shrimp, grill only 3 to 4 minutes.
-
7
Note: Serve shrimp as a hors d'oeuvres or with a tossed salad and creamy polenta as a main course.
