Party Shrimp Skewers

Party Shrimp Skewers
Makes:
8
Prep Time:
25
minutes
Total Time:
91
minutes
5
The basil pesto salsa adds a great flavor dimension to these grilled Party Shrimp Skewers. Perfect for outdoor parties or summertime entertaining on the patio.

Ingredients:

  • SALSA
  • 1 large ripe tomato, seeded and finely chopped
  • 1/3 cup minced red onion
  • 1/2 small red bell pepper, diced
  • 2 tablespoons fresh lemon juice
  • 1/3 cup BUITONI Refrigerated All Natural Reduced Fat Pesto with Basil or All Natural Pesto with Basil
  • SHRIMP
  • 32 large shrimp, peeled and deveined, tails left on
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 3 cloves garlic, finely minced (about 1 tablespoon)
  • 8 (7-inch) skewers

Directions:

FOR SALSA:
COMBINE
tomato, onion, bell pepper, lemon juice and pesto in a serving bowl; cover and refrigerate until serving time.

FOR SHRIMP:
ADD
the shrimp to a large bowl. Add the olive oil, lemon juice, mustard and garlic. Toss well. Cover and refrigerate for 1 hour.

REMOVE the salsa from the refrigerator and bring to room temperature. Preheat grill to medium-high. Remove the shrimp from the marinade; discard the marinade.

THREAD 4 shrimp per skewer, piercing them through both ends (this will help to keep them flat). Grill for 3 to 4 minutes on each side. (Or, alternately, line a boiler tray with foil. Preheat broiler. Broil the shrimp about 6 inches from the heat source, turning once, for about 4 to 5 minutes or until they just turn pink and are no longer translucent.) Serve the salsa with the shrimp.

NOTE: If using wooden skewers, soak in water for 30 minutes before threading.

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Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • Calories: 100
  • Calories from Fat: 50
  • Total Fat: 6g (9% of DV)
  • Saturated Fat: 1g (5% of DV)
  • Cholesterol: 45mg (15% of DV)
  • Sodium: 140mg (6% of DV)
  • Carbohydrates: 4g (1% of DV)
  • Dietary Fiber: 1g (3% of DV)
  • Sugars: 2g
  • Protein: 7g
  • Vitamin A: 10% of DV
  • Vitamin C: 25% of DV
  • Calcium: 6% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Party Shrimp Skewers

Ingredients

  • SALSA
  • 1 large ripe tomato, seeded and finely chopped
  • 1/3 cup minced red onion
  • 1/2 small red bell pepper, diced
  • 2 tablespoons fresh lemon juice
  • 1/3 cup BUITONI Refrigerated All Natural Reduced Fat Pesto with Basil or All Natural Pesto with Basil
  • SHRIMP
  • 32 large shrimp, peeled and deveined, tails left on
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 3 cloves garlic, finely minced (about 1 tablespoon)
  • 8 (7-inch) skewers

 

Directions

FOR SALSA:
COMBINE
tomato, onion, bell pepper, lemon juice and pesto in a serving bowl; cover and refrigerate until serving time.

FOR SHRIMP:
ADD
the shrimp to a large bowl. Add the olive oil, lemon juice, mustard and garlic. Toss well. Cover and refrigerate for 1 hour.

REMOVE the salsa from the refrigerator and bring to room temperature. Preheat grill to medium-high. Remove the shrimp from the marinade; discard the marinade.

THREAD 4 shrimp per skewer, piercing them through both ends (this will help to keep them flat). Grill for 3 to 4 minutes on each side. (Or, alternately, line a boiler tray with foil. Preheat broiler. Broil the shrimp about 6 inches from the heat source, turning once, for about 4 to 5 minutes or until they just turn pink and are no longer translucent.) Serve the salsa with the shrimp.

NOTE: If using wooden skewers, soak in water for 30 minutes before threading.

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