Pesto-Stuffed Jumbo Shrimp Skewered with Grape Tomatoes

Choose the largest shrimp you can find for this recipe. The bigger they are, the longer they will take to cook, which means more time for them to absorb the basil fragrance from the pesto, and longer for the flame to singe their skins. The effect, as the parchment-crisp crust cracks between the teeth, releasing a burst of basil-scented juice across the palate, is ecstatic.