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1
Remove the heads and shells from the shrimp. Place the heads and shells in a medium saucepan, cover with 6 cups water and bring to a boil. Season the water with salt. Reduce the heat and simmer for 20 minutes. Strain into a clean pan and bring to barely a simmer.
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2
Meanwhile, lightly coat the shrimp with olive oil and season with salt and pepper. Heat a grill to medium high -- and find someone to grill the shrimp for you while you make the risotto.
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3
Combine the basil leaves, almonds and 3 tablespoons olive oil in a blender or small food processor, and puree until coarse, not entirely smooth. Season with salt. Scrape the pesto into a small bowl. Rinse out the blender and place back on the base.
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4
Bring a medium pan of salted water to a boil, add the sugar snap peas and cook until just softened on the edges but still crisp inside. Drain and add to the blender; puree until just faintly coarse.
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5
In a large saucepan, heat the remaining 2 tablespoons olive oil. Add the onions and cook until softened. Add the rice and stir to coat. Cook for 3 minutes to toast the rice. Add the wine and cook until evaporated. Begin ladling in the shrimp broth a 1/2 cup at a time, stirring all the while. The liquid should be at an active simmer; adjust as needed.
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6
Continue adding broth and stirring until the rice is softened on the edge and al dente -- like pasta -- in the center. Season as you go. When it's halfway cooked, send your grill person out to cook the shrimp.
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7
When the rice is cooked, remove it from the heat. Fold in the yellow squash, followed by the sugar snap pea puree. Adjust seasoning and liquid -- the rice should be loose but not soupy.
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8
Ladle the risotto onto dinner plates, top each with a few shrimp and spoon over some pesto. Savor the remaining bounty of the Gulf.
