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Ingredients
Pesto Shrimp Skewers on Grilled Vegetables
- Ingredients
- 2 Zucchini
- 3 ozs olive oil
- 12 ozs String bean
- salt
- 10 mint
- 2 Tbsps fresh thyme
- 3 Tbsps white balsamic vinegar
- freshly ground peppers
- 1 handful Basil
- 2 garlic cloves
- 2 Tbsps Pine nuts
- 1 oz freshly grated Parmesan (2 Tbsp)
- 24 raw shrimp (with shell)
- Lemon wedge (for serving)
Rinse the zucchini and cut diagonally into thin slices. Baste with 2-3 tablespoons of olive oil and roast in a grill pan on both sides until seared with a grill pattern. Set aside to cool.
Rinse the beans and cut diagonally in half. Blanch in boiling salt water for 6-8 minutes. Rinse with iced water and drain. Rinse the mint and chop. Combine the mint, zucchini, thyme and beans. Mix with balsamic vinegar and 3-4 tablespoons of olive oil. Season with salt and pepper.
Rinse the basil and shake dry. Peel the garlic and chop. Mash the basil, the garlic, remaining olive oil, pine nuts and Parmesan to create a pesto.
Rinse the shrimp and pat dry with a paper towel. Arrange the shrimp on 8 skewers. Season with salt and pepper and brush with pesto. Grill on both sides for 4-5 minutes.
On plates, create a bed of the marinated vegetables. Place the skewers on top. Serve with lemon wedges.
Healthy, because
These pesto shrimp skewers are a great source of protein and vitamins from the vegetables.
Even smarter
You can also make these skewers with piece of tuna instead of the shrimp.