Shrimp and Succotash

By á-49249

Ingredients

• 16 medium shrimp, peeled and deveined
• 1 medium zucchini, chopped
• 1 cup cherry tomatoes
• 1 red pepper
• 1/2 tbsp olive oil
• 1/4 cup fresh basil
• 1 ear of corn with the kernels cut off
• 2 Tbs. basil pesto
• 1 yellow pepper
• salt and pepper

Preparation

Step 1

1. Soak the skewers in cold water for 20 minutes. Meanwhile, toss the shrimp with the pesto and let it sit for 15
minutes.
2. As the shrimp marinate, chop the peppers. Ne)ct,warm the olive oil in a medium saute pan over medium-high heat.
Add the corn, zucchini, and peppers, and saute until they're lightly browned. Add the tomatoes and cook for
another 3 minutes, until the skins on the tomatoes blister lightly. Turn off the heat, season to taste with salt and
pepper, and add the basil.
3. Skewer the shrimp and cook them on a hot grill for 2 minutes a side, until they are pink and firm. Serve the shrimp
on top of the succotash.