Talk about an easy but good recipe -- this is it. Just take your favorite pesto, and rub it all over your peeled, deveined jumbo shrimp.
Let it sit for a while in the fridge, then grill it using medium-hot (about 400-425F) temperature. Shrimp doesn't take long to cook, so figure just a few minutes each side. The pesto does not get bitter, it tastes amazing with the shrimp.
This is so good hot, and even better cold. I used the leftover shrimp in a shrimp salad the following day, adding some celery, mayonnaise and a bit more pesto. Very, very yummy. And, of course, I used my homemade pesto to make it even better. I'll be making this again, that's for sure.