Grilled Shrimp with Deconstructed Pesto After-Marinade

Name: Grilled Shrimp with Deconstructed Pesto After-Marinade
Ingredients: 2 pounds jumbo shrimp or prawns, shell-on, or peeled and deveined; Coarse sea salt and freshly ground black pepper; Hot pepper flakes (optional); 2 tablespoons extra virgin olive oil For the Deconstructed Pesto After-Marinade:; 1/4 cup plus 3 tablespoons extra virgin olive oil; 1/4 cup pine nuts; 3 cloves garlic, thinly sliced; The finely grated zest and juice of 1 lemon; 1 cup fresh basil leaves; 1 cup (about 4 ounces) freshly grated Parmigiano-Reggiano cheese; Sea salt; freshly ground black pepper

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Ingredients

2 pounds jumbo shrimp or prawns, shell-on, or peeled and deveined
Coarse sea salt and freshly ground black pepper
Hot pepper flakes (optional)
2 tablespoons extra virgin olive oil For the Deconstructed Pesto After-Marinade:
1/4 cup plus 3 tablespoons extra virgin olive oil
1/4 cup pine nuts
3 cloves garlic, thinly sliced
The finely grated zest and juice of 1 lemon
1 cup fresh basil leaves
1 cup (about 4 ounces) freshly grated Parmigiano-Reggiano cheese
Sea salt
freshly ground black pepper