Grilled Shrimp with Basil Lemon Pistou – Sunset Magazine

Ingredients

• 1 cup extra-virgin olive oil, chilled in freezer 1 hour*
• 1/4 cup lemon zest
• 1 teaspoon kosher salt
• 1 quart loosely packed basil leaves
• 50 jumbo shrimp, tails on, peeled and deveined (13 to 16 per lb.)
• Kosher salt and freshly ground pepper
• 3/4 teaspoon red chile flakes
• 1 tablespoon extra-virgin olive oil, plus more for lemons
• 3 lemons, halved
• About 2 handfuls small pea shoots, for garnish