Grilled Pesto Shrimp Kabobs
- 1 cup fresh basil leaves, chopped
- 1 clove garlic
- 1/4 cup grated Parmesan
- 3 Tbsp olive oil
- 1 1/2 lbs jumbo shrimp, peeled and de-veined (weight after peeled)
- 14 grape tomatoes
- 1 red onion cut into wedges
- 1/4 tsp kosher salt and fresh pepper to taste
- 7 wooden skewers
In a food processor pulse basil, garlic, Parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing. 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, tomatoes and onion wedges 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.
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