Grilled Shrimp With Lemon-Basil Pesto

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2 tablespoons pine nuts

3 cups packed basil leaves

2 garlic cloves, very finely chopped

2 tablespoons fresh lemon juice

4 teaspoons finely grated lemon zest

1/2 cup extra-virgin olive oil

1/3 cup freshly grated Parmigiano-Reggiano cheese

Salt and freshly ground pepper

1 1/2 pounds jumbo shrimp, shelled and deveined

Lemon wedges, for serving

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