Soak wooden skewer sticks in water for 30 minutes.

Spread pesto over both sides of shrimp and refrigerate for 30 minutes.

Place 4 to 5 shrimp on each skewer stick.

Heat grill to medium hot.

Place skewers onto grill and cook 3-5 minutes on each side until shrimp is pink in color and edges have curled.

Serve over a bed of Mint Pistachio Quinoa or rice.