Ingredients

• 5 pounds (21 to 25 count) shrimp, raw, peeled, and deviened
• 2 lemons, cut in 1/2
• 2 cups white wine
• 1 bunch parsley
• 10 white peppercorns
• 1 cup basil leaves
• 1 tablespoon toasted pine nuts
• 1 cup extra-virgin olive oil
• 1 tablespoon chopped garlic
• Salt and pepper

Instructions

1. Put all of the ingredients in a large pot. Season with some salt and cover with cold water. Bring to a boil. As soon as the shrimp reaches a boil, remove from the heat, strain the water and plunge the shrimp into ice water to stop the cooking. Allow the shrimp to chill for about 10 minutes.;
2. Put all ingredients in a food processor and pulse a few times to blend the pesto. You do not want it completely smooth, leave it a little rough. After the shrimp are cooled, strain the water and toss the shrimp with the pesto, season with salt and pepper.;