In a food processor, pulse basil, garlic, Parmesan, salt, and pepper until smooth.

Slowly add the olive oil while pulsing until combined.

Combine raw shrimp with pesto and marinate for a few hours in the refrigerator.

Soak wooden skewers in water for at least 20 minutes. Thread shrimp onto skewers.

Heat grill to medium-low. Lightly oil the grates.

Place shrimp skewers on grill. Cook for 3-4 minutes per side until shrimp is opaque and pink.