1 pound large shrimp, deveined (peeled or unpeeled)
2 tablespoons olive oil
¼ teaspoon kosher salt
¼ cup basil pesto
1. Pat the (thawed) shrimp dry.
2. In a skillet, heat the olive oil on medium-high heat. Add shrimp and salt. Cook shrimp for approximately 1 to 2 minutes per side until nearly opaque, turning them as needed.
3. Right before shrimp are fully cooked, add ¼ cup pesto and continue cooking for approximately 30 seconds. Continuously stir.
4. Serve immediately. Add lemon and/or salt according to taste.