Lemon Pesto Grilled Shrimp & Vegetables

Lemon Pesto Grilled Shrimp & Vegetables

May 19, 2016

Seafood cooks so quickly, which is one of the many reasons why I love shrimp so much!  Here is a fast recipe for when you want to grill out, but don't have a lot of time to prepare or marinade the meat.  Serve with a fresh garden salad or oil and vinegar based salad from the Deli!

Lemon Pesto Grilled Shrimp & Vegetables

Grilled Shrimp.jpg

Minutes to Prepare & Cook: 25                     Number of Servings:  4  (2 kabobs is a serving)

Ingredients

  • 1 LB medium-sized frozen cooked or raw shrimp (need at least 24 shrimp total), thawed, tails removed.
  • 2 medium sized zucchini (each zucchini cut into 8 chunks to equal 16 chunks)
  • 16 mushrooms (about 1 ½ - 8oz containers), washed, dried
  • 16 cherry tomatoes, washed, dried
  • 1 Tablespoon lemon juice
  • 8oz jarred pesto (such as Classico brand)
  • Black pepper, to taste
  • 8 kabob skewers (can be metal or wooden, but soak the wooden ones in water first)

Directions

  1. Place a piece of shrimp onto one of the skewers (making sure to puncture more than one of the sides of the shrimp to secure it in place).  Next place mushroom on the skewer, then a chunk of zucchini, then a tomato. 
  2. Repeat that pattern starting with a piece of shrimp again followed by a mushroom, zucchini, and a tomato and place one more shrimp onto the end of the skewer.  Set the kabob on a cookie sheet and repeat steps 1 & 2 with the remaining 7 skewers.
  3. Mix the lemon juice and jar of pesto together in a medium sized bowl.  Add the black pepper (to taste) and mix well. 
  4. Using a basting brush spread the lemon pesto mixture over the kabobs that are lying on the cookie sheet.  Turn the kabobs once they are coated on one side and coat the other side with the pesto mixture.
  5. Grill on each side for about 2-3 minutes (unless you are using raw/uncooked shrimp then those will take longer ---- they should turn pink and form a nice "C" shape when done). 

Note: If you like your zucchini cooked longer you can either place the zucchini chunks on a separate skewer or take them off and grill them in a vegetable basket.

Tips

  • Swap out the mushrooms for bell pepper or cabbage chunks.
  • Use 1-2 small chicken breasts and half the amount of shrimp for a surf and turf meal.

Nutrition Facts (per serving):

Calories:  287     Protein:  12gm    Total Carbohydrates: 12gm    Fiber: 3gm   

Total Fat:  22gm    Cholesterol:   54 mg    Sodium:   786 mg

Melanie Kluzek, Registered Dietitian for County Market



Category: Recipes

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