Friday, October 26, 2012

Pesto Shrimp

I love pesto but sometimes I feel like I get into a rut using it in the same recipes over and over again so when I came across this recipe I thought it looked like the perfect way to kick start a whole new world of recipes using this delicious condiment.  Perfect for an afternoon lunch, an appetizer to a heavy meal or the seafood portion of a surf and turf menu, these easy to assemble, quick to cook delights are the perfect addition to any meal!

Pesto Shrimp
as adapted from

1 1/2 lbs jumbo shrimp, peeled and deveined (weight after peeled)
kosher salt and fresh pepper to taste
7 wooden skewers

Combine raw shrimp with pesto and marinate a few hours in a bowl. 
Soak wooden skewers in water at least 20 minutes (or use metal ones to avoid this step). Thread shrimp onto 7 skewers.
Heat an outdoor grill or indoor grill pan over medium-low heat until hot. Be sure the grates are clean and spray lightly with oil. Place the shrimp on the hot grill and cook until shrimp turns pink on the bottom, about 3-4 minutes; turn and continue cooking until shrimp is opaque and cooked through, about 3-4 minutes.
We had them as our salad for Sunday dinner so naturally I have to share some of the photos from that as well!
Percy just loves his uncle Allen!
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