Grilled Shrimp with Lemon Risotto

If you love lemon you will LOVE this recipe!

Marinade:
2 Tbsp olive oil
Juice and zest from 2 lemons
6 cloves garlic, peeled and chopped
salt, to taste
pepper, to taste

Risotto:
3 c. chicken broth
1 1/2 c. water
2 Tbsp olive oil
1 large shallot peeled and finely chopped
1 1/2 c. arborio rice
2/3 c. dry white wine
zest from 2 lemons
3 Tbsp lemon juice
1 C. shredded Fontina cheese
Salt, to taste
pepper, to taste
1/2 c. fresh basil

1 1/2 lbs extra large shrimp, shelled and deveined

Marinade:
Add oil, lemon juice, garlic, salt and pepper into a large resealable bag with the shrimp.

Risotto:
Place broth and water in a medium size sauce pan and bring to a simmer. In a large sauce pan heat olive oil over medium heat. Add shallot and cook until shallots are translucent stirring occasionally. Add rice and stir until rice is coated with oil. Cook 2 minutes. Add wine and cook until liquid is absorbed.

Add 1/2 c. simmering broth to rice over medium low heat, stirring until absorbed. Repeat with broth 1/2 c. at a time until all broth has been incorporated. Aprox 25 - 30 minutes.

Stir in zest, juice, cheese, salt and pepper. Stir in the basil just before serving.

While risotto is cooking, heat grill. Cook grill 2 - 3 minutes per side until pink.