So rather than a recipe, today I present more of an idea, or an inspiration to base a dish on: pesto shrimp. It's really, really easy and very un-fussy but the flavor is fantastic. It's great because if you use pre-made pesto and frozen shrimp, this can be whipped up last minute if need be and served in a variety of ways. 
To start, thaw, de-vein whatever your shrimp. Pick frozen or fresh, whatever size you like, it'll work. Place them in a gallon bag with some prepared pesto (homemade or commercial) and let it marinade in the fridge for a few hours. It's so simple it really doesn't matter how long, I've done one hour to several and I didn't notice much of a difference. The ratio of pesto to shrimp I used was 1 cup of prepared pesto to 3 pounds of shrimp.
When you feel they've marinated for long enough, just grill them! I used a George Foreman grill which doesn't require flipping, so I just sat them in the grill and let them go until they got crispy (just a few minutes). If your shrimp aren't already cooked (mine were), of course cook them long enough to cook thoroughly but the goal of grilling is to get them a little crispy. If using a conventional grill, skewers would be a great idea so you can easily flip them.
Now just serve them however you please! As shown above, I served mine with a little GF pasta and some asparagus, which is a fantastic pairing by-the-way. But we've been contemplating serving these with other things like quinoa. The beauty of these shrimp is that their so simple that you can do things however you like and it'll work out. Let me know how you make your pesto shrimp! Enjoy, and thanks for reading. :)
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