Prepare the Pesto:

o In a food processor, combine the basil, garlic, toasted pine nuts, and grated Parmigiano Reggiano.

o With the food processor running, slowly add the olive oil and lemon juice through the feed tube. Process until smooth, scraping down the sides as needed.

o Season with salt and pepper to taste. If the pesto is too thick, you can add a little more olive oil or water to achieve the desired consistency.

Marinate the Shrimp:

o Place the peeled and deveined shrimp in a large bowl. Add half of the prepared pesto to the shrimp and toss to coat evenly. Reserve the remaining pesto for serving.

o Cover and refrigerate the shrimp for at least 15-30 minutes to allow the flavors to meld.

Preheat the Grill:

o Preheat your grill to medium-high heat (about 400°F/200°C).

o If you choose to use wooden skewers, immerse them in water for at least 20 minutes beforehand to avoid them burning during cooking.

Grill the Shrimp:

o Thread the marinated shrimp onto skewers, piercing through both the head and tail to keep them secure.

o Grill the shrimp for 2-3 minutes per side, or until they are opaque and have a nice char.

Serve:

o Remove the shrimp from the grill and transfer to a serving platter.

o Drizzle the reserved pesto over the grilled shrimp or serve it on the side for dipping.

o Garnish with a squeeze of fresh lemon juice and additional grated Parmesan if desired.