Pollen be darned!
Nothing is going to keep me from enjoying my patio this spring. Nothing relaxes me more than coming home on a Friday night and sitting outside with the birds singing, the sun setting and a great meal being prepped on the grill.
Shrimp are so fast and easy. This dish comes together quickly, right in the comfort of your own home with no long waits in the restaurant lobby and no being jostled by tweens taking selfies so they can post to Instagram.
When you make this, grill some lemon halves, then squeeze the smoky sweet juice over your shrimp, too. Serve with a crisp salad and a cold glass of sauvignon blanc.
Grilled Pesto Shrimp Kebabs
1/2 cup basil, packed
1 small clove garlic
1 Tbs pine nuts, toasted
2 Tbs parmesan cheese, grated
2 Tbs olive oil
1 Tbs lemon juice
salt and pepper, to taste
1 lb shrimp, peeled and deveined
Pulse the basil, garlic, pine nuts, parmesan, oil, lemon juice, salt and pepper in a food processor or blender until smooth.
Marinate the shrimp in the pesto for at least 20 minutes (up to overnight) in the refrigerator.
Skewer the shrimp and grill over medium-high heat until cooked, about 2 to 3 minutes per side.
Nutritional Information: Calories Per Serving: 184, Fat: 11 g, Trans Fat: 0 g (2 g Saturated Fat), Cholesterol: 147 mg, Sodium: 755 mg, Carbohydrates: 2 g, Fiber: 0 g, Sugar: 0 g, Protein: 18 g
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