Pesto Shrimp

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2 cups fresh basil leaves

4 cloves garlic

1/2 cup olive oil

4 tablespoons toasted pine nuts (pignoli), divided

1/2 teaspoon salt

1/4 cup grated Pecorino Romano

1/4 cup grated Parmesan

2 tablespoons softened butter

1 1/2 pound jumbo shrimp