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To make the pesto, combine the roughly chopped basil and garlic garlic, grated parmesan, salt and pepper and pulse them in a food processor. Drizzle in the olive oil, continuing to pulse until the pesto is smooth. Wash the peeled and deveined shrimps, then pat them dry. Toss them in the pesto and let them marinate for at least half an hour. You can also marinate them overnight. Add the shrimp to skewers. If you are using wooden skewers and you intend to grill the shrimp, soak them in water for a while before adding the shrimp. Grill them on one side until they turn pink, then flip over and grill until fully cooked. Be careful not to overcook them, they shouldn't take longer than 1 to 3 minutes per side. Alternatively, fry them in a pan over medium-high heat. Optionally top with a bit of lemon juice for extra freshness. Enjoy at your next barbecue, or all year round, for example with a side of vegetables, as a salad topping or with pasta.
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