1-First step: get everything ready Start by thawing the shrimp if they are frozen. The quickest method is to place them in a colander and run cold water over them until they are fully thawed. Pat them dry with paper towels so the pesto sticks better and the shrimp grill more cleanly. If you plan to serve this as a pesto pasta dish, cook the pasta now and keep it warm. If you want to use skewers, thread the shrimp on them before grilling. This is especially helpful for smaller shrimp because it keeps them from falling through the grates. You can also oil the skewers lightly if you are worried about sticking.

2-Second step: make the pesto Add 6 tablespoons extra-virgin olive oil, 1 cup basil leaves, 3 large cloves garlic, 1/4 teaspoon red pepper flakes, 1/2 teaspoon salt, 1/4 cup grated Parmesan cheese, and 1/4 cup walnuts to a food processor. Blend until the mixture looks smooth and spoonable. You may need to stop once or twice to scrape the sides. Reserve 2 tablespoons of pesto for finishing. Pour the rest over the shrimp and toss until every piece is coated. The pesto is bold, so a little goes a long way. If you are serving picky eaters or want a milder version, use a lighter coating and save extra pesto for the table.

3-Third step: marinate the shrimp Let the shrimp sit at room temperature for 30 minutes. This short rest gives the flavor time to sink in without changing the texture too much. Do not leave them longer than that, especially in a warm kitchen. For the best result, set a timer so the marinating time stays right on target. Shrimp cook fast, so the difference between juicy and rubbery can be just a minute or two.

4-Fourth step: heat the grill Preheat the grill to medium-high heat. Clean and oil the grates before cooking so the shrimp release easily. If you do not have a grill, you can broil the shrimp and get a similar charred finish. This makes the recipe useful year-round, even when outdoor grilling is not possible. At this stage, get your serving plate ready too. If you are making a pesto pasta and grilled shrimp stack, arrange the cooked pasta on the base of each plate so the shrimp can go right on top as soon as they are done.

5-Fifth step: grill the shrimp Place the shrimp on the hot grates and cook for just a few minutes per side. The shrimp are ready when they turn pink, opaque, and lightly browned with grill marks. Be careful not to overcook them, because shrimp can turn tough quickly. Extra-large or jumbo shrimp usually stay juicy longer, which is why they work so well here. If you are using skewers, turn them gently with tongs. If any pesto drips onto the grates, that is normal, but keep an eye on flare-ups. A quick, controlled cook is what gives this grilled shrimp recipe its best texture.

6-Final step: finish and serve Transfer the hot shrimp to the reserved pesto and toss to coat. Serve immediately with lemon wedges on the side, if using. If you are building a stack, place the shrimp over pasta, then spoon a little extra pesto on top for a glossy finish. For a lighter meal, skip the pasta and serve the shrimp with salad or vegetables. Keep napkins close by, because this dish can be a little messy in the best way. The pesto clings to the shrimp beautifully, and people usually ask for seconds fast.