Pesto Shrimp Brochette
Pesto Shrimp Brochette
Skewer the shrimp and vegetables on separate skewers to make grilling easier.
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15 min
Prep Time
25 min
Total Time
6
servings Ingredients
14 cup Land O Lakes® Butter, softened
2 tablespoons prepared pesto sauce
1 (21 to 30 count) pound fresh large raw shrimp, peeled, deveined
2 medium zucchini, diagonally sliced 3/4 inch
2 medium yellow summer squash, diagonally sliced 3/4 inch
12 (8-inch) wooden skewers, soaked in water 30 minutes or metal skewers
Hot cooked couscous, pasta or rice, if desired
How to make
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STEP 1
Heat gas grill on medium or charcoal grill until coals are ash white.
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STEP 2
Combine butter and pesto in bowl; mix well. Reserve 1 tablespoon butter mixture; set aside.
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STEP 3
Thread shrimp and vegetables onto separate skewers. Brush shrimp and vegetables with butter mixture.
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STEP 4
Place vegetable kabobs onto grill. Grill, turning and brushing with butter mixture once, 8-10 minutes or until lightly browned.
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STEP 5
Place shrimp kabobs onto grill. Grill, turning and brushing with butter mixture, 6-8 minutes or until shrimp turn pink.
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STEP 6
Brush reserved butter mixture onto shrimp and vegetables before serving. Serve with couscous, pasta or rice, if desired.
Tip #1
- For even grilling of vegetables, arrange the same size pieces of zucchini and squash on each skewer.
Tip #2
- Be sure not to overcook shrimp or they will become dry and tough. Shrimp are cooked when they turn an orange-pink color on the outside.
190 Calories
12 Fat (g)
135 Cholesterol (mg)
230 Sodium (mg)
4 Carbohydrates (g)
1 Dietary Fiber
17 Protein (g)
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