2 tablespoons prepared pesto sauce
1 pound fresh large (21 to 30 count) 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, pastaor 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.