These are easy and delicious. You can use skewers, or just put shrimp on the rack within the pan without them. Serve over salad or rice.
- 1 package (2 lb.) frozen uncooked peeled and deveined medium shrimp, about 60 total, thawed
- 1 container (7 oz.) prepared or homemade pesto
- 1/2 tsp. red pepper flakes
Position a rack in the upper third of the oven and preheat to 400°F. Line a large baking sheet with parchment paper. Soak 30 small wooden skewers in water to cover for 10 minutes and then drain.
In a bowl, combine the shrimp and pesto and toss until the shrimp are evenly coated. Thread 2 – 5 shrimp onto each skewer. (The skewers can be prepared up to this point, covered with plastic wrap and refrigerated for up to 24 hours.)
Arrange the skewers in a single layer on the prepared baking sheet. Sprinkle with the red pepper flakes. Roast the shrimp until just opaque throughout, 8 to 10 minutes.