2 tablespoons prepared pesto sauce
1 pound large (21 to 30 count) fresh raw shrimp, peeled, deveined
2 medium zucchini, diagonally sliced 3/4 inch
2 medium yellow summer squash, diagonally sliced 3/4 inch
12 (8-inch) wooden skewers, soaked in water 30 minutes or metal skewers
Hot cooked couscous, pasta or rice, if desired
Heat gas grill on medium or charcoal grill until coals are ash white.
Combine butter and pesto in bowl; mix well.
Reserve 1 tablespoon butter mixture;
Thread shrimp and vegetables onto separate skewers. Brush shrimp and vegetables with butter mixture.
Place vegetable kabobs onto grill. Grill, turning and brushing with butter mixture once, 8-10 minutes or until lightly browned.
Place shrimp kabobs onto grill. Grill, turning and brushing with butter mixture, 6 -8 minutes or until shrimp turn pink.
Brush reserved butter mixture onto shrimp and vegetables before serving. Serve with couscous, pasta or rice, if desired.
- For even grilling of vegetables, arrange the same size pieces of zucchini and squash on each skewer.
- Be sure not to overcook shrimp or they will become dry and tough. Shrimp are cooked when they turn an orange-pink color on the outside.