In a bowl, combine raw shrimp with olive oil, lemon zest, minced garlic, crushed red pepper flakes, and kosher salt. Allow to marinate for 15 minutes to infuse all those delightful flavors.

Set your grill to medium-high heat, ensuring it's hot enough to give the shrimp that beautiful char without overcooking.

Thread the marinated shrimp onto skewers, alternating with cherry tomatoes if you wish to add a pop of color and sweetness. This makes flipping easy!

Place the skewers on the grill and cook for 2-3 minutes on each side, or until the shrimp turn opaque and are cooked through—a lovely pink-orange hue is what you’re aiming for.

While the shrimp are grilling, take your food processor and blend together fresh basil, parmesan cheese, toasted pine nuts, three cloves of garlic, ½ to ¾ cup of olive oil, kosher salt, ground pepper, and a dash of crushed red pepper until smooth and creamy.

Serve your grilled shrimp over a fluffy bed of cooked couscous, generously drizzled with the fresh pesto. Garnish with some fresh basil and lemon wedges for a refreshing touch!