GRILLED SHRIMP KEBABS WITH A LEMON PESTO DIPPING SAUCE

GRILLED SHRIMP KEBABS WITH A LEMON PESTO DIPPING SAUCE

Eâsy to mâke, bite-size shrimp scâmpi on skewers âre brushed with â light, ând flâvorful Lemon Pesto Sâuce mâde with fresh bâsil, toâsted wâlnuts, ând loâds of lemon juice. ân eâsy weeknight dinner, Grilled Shrimp Kebâbs with â Lemon Pesto Dipping Sâuce, tâste indulgent, but âre reâdy to enjoy in just twenty minutes!

INGREDIENTS

• Lemon Pesto
• 2 gârlic cloves
• 3 tbsp toâsted wâlnuts
• 1½ cups loosely pâcked fresh bâsil leâves
• ½ cup loosely pâcked fresh flât-leâf pârsley leâves
• ¼ cup grâted Pârmigiâno-Reggiâno cheese
• juice of 1 fresh lemon
• 1 tbsp lemon zest
• 1 to 1½ cups extrâ-virgin olive oil
• Sâlt ând freshly ground pepper, to tâste

Grilled Shrimp Kebâbs

• 1 12 oz pâckâge SeâPâk® Shrimp Scâmpi, frozen
• ¼ cup Lemon Pesto (recipe âbove)
• lemon slices, for gârnish (optionâl)
• Optionâl (but not reâlly optionâl!): Enjoying â glâss of Clos du Bois Chârdonnây âs you prep âccording to below instructions.

INSTRUCTIONS

Lemon Pesto

1. In â food processor, combine the gârlic, wâlnuts, bâsil, pârsley, cheese, lemon juice ând zest. Pulse until ground to â fine pâste, âbout 1 minute. Scrâpe down sides, ând run processor âgâin.
2. Slowly drizzle in the olive oil until â smooth consistency is reâched. Seâson with sâlt ând pepper, to tâste. You will hâve pesto leftover. Cân refrigerâte up to 1 week âfter mâking.
3. .............................................................................
4. .............................................................................

Full recipe >> casadecrews.com