Rosemary Shrimp Skewers with Lemon Garlic Pesto

Rosemary Shrimp Skewers with Lemon Garlic Pesto
Adapted from thefreshmarket.com
Rosemary Shrimp Skewers with Lemon Garlic Pesto

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from thefreshmarket.com

Ingredients

  • LEMON GARLIC PESTO

  • 1/2

    cup pine nuts

  • 1

    garlic clove, minced

  • juice and zest of 2 lemons

  • 1/2

    cup olive oil

  • SHRIMP SKEWERS

  • 24

    (21 - 25 ct) peeled & deveined shrimp

  • 1/8

    cup olive oil

  • 1/4

    teaspoon red pepper flakes

  • 2

    tablespoons lemon juice

  • 1

    tablespoon fresh thyme, chopped

  • 8

    rosemary sprigs, leaves removed

Directions

Pulse all pesto ingredients in a food processor until they form a paste. Remove and set aside. Place shrimp in a single layer in a baking dish. In a small mixing bowl, whisk together olive oil, red pepper flakes, lemon juice and thyme; pour over shrimp. Set aside for 30 minutes. When ready to cook, preheat grill to medium heat and lightly oil the grates to prevent sticking. Skewer shrimp onto rosemary sprigs and grill for 5 to 6 minutes per side or until pink. Arrange skewers on a serving platter and serve with Lemon Garlic Pesto.

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