These shrimp skewers are so fun and so beautiful – I love serving them when I have girlfriends over or whenever I’m wanting a light, healthy dinner. When eating – normally I like the pesto in a separate bowl so I can dip the shrimp and zucchini slices, but if you prefer, you can smother the skewers in the pesto instead. Serves 2.
Shrimp and Zucchini Skewers
8 oz shrimp, (thawed and ready in the refrigerator)
2 medium zucchinis
PAM olive oil spray
2 C basil
1/4 C olive oil
1 garlic clove
1 T pine nuts
a pinch of salt
Directions: Blend all ingredients for the pesto sauce in a magic bullet or blender. Pour into 2 small bowls for dipping and set aside. Start the grill allowing it to heat – set to medium.
Back in the kitchen, cut both zucchinis into ¼ inch slices. Skewer shrimp and zucchini adding shrimp first and then zucchini to make a pattern. Season with salt and pepper. Throw any remaining zucchini slices (that won’t fit on skewers) in a medium pan sprayed with PAM olive oil spray. Season with salt and pepper if you haven’t already and sauté for 5-7 minutes or until done. Set aside with lid on to keep warm.
Outside, grill skewers for 6-9 minutes, turning halfway through. The shrimp should turn a little pink on the outside, but should still be white on the inside. Remove from heat and serve with the extra sautéed zucchini on the side and the pesto bowl for dipping. Enjoy!