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.
Estimated Times:
Prep Time:
25 minutes
Cooking Time:
6 minutes
Cooling Time: 60 minutes
Servings: 8