Take the whole raw almonds and place in the oven on a baking tray for 10 minutes at 350 degrees Fahrenheit.

Stir the almonds occasionally and remove from oven when golden brown and fragrant.

Then allow to cool down completely before coarsely chopping them.

Now take the coarsely chopped almonds and place them in food processor with the basil, parsley, anchovies and garlic and process until all have been combined together.

Then to this paste add the oil very slowly in a steady stream and continue processing until a smooth paste is formed.

Now transfer this mixture to a large bowl and mix in the lemon zest, salt and pepper.

Put around a ¼ of this mixture to one side, as this is what your guests will then dip the shrimps in after they are cooked.

Whilst you are preparing the Pistou you should be allowing the barbecue to heat up ready for cooking.

Place the grill about 5 inches above the heat source, as you will want to cook the shrimps on a medium to high heat.

As soon as the barbecue is ready toss the shrimps in the rest of the Pistou and place them on the barbecue and cook for about 2 ½ minutes on each side.

Plus before placing on the barbecue season with some salt and pepper.

You should only turn the shrimps over once during the cooking time and to make sure that they are cooked through the flesh should be firm and they should have turned pink.

As soon as the shrimps are cooked place onto a clean plate with some lemon wedges and the bowl of Pistou you put to one side earlier.

Your guests can then dip the shrimps into this.