Skewer the shrimp and vegetables on separate skewers to make grilling easier.
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1/4 cup Land O Lakes® Butter, softened
2 tablespoons prepared pesto sauce
1 (21 to 30 count) pound fresh large 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
Place shrimp kabobs onto grill. Grill, turning and brushing with butter mixture, 6-8 minutes or until shrimp turn pink.
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; set aside.
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.
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.