Put the shrimp, lemons, white wine, parsley, and peppercorns in a large pot. Season with some salt and cover with cold tap water. Bring to a boil. As soon as the shrimp reaches a boil remove from the heat, strain the water, and plunge the shrimp into the ice water to stop the cooking. Allow the shrimp to chill for about 10 minutes.
After shrimp are cooled strain the water and toss the shrimp with the pesto, season with salt and pepper, to taste.
2 cups basil leaves
1 tablespoon toasted pine nuts
1 cup extra-virgin olive oil
1 teaspoon chopped garlic
Salt and freshly ground black pepper
Put all ingredients in a food processor and pulse a few times to blend the pesto. Do not blend until completely smooth, leave it a little rough.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Scott Leibfried