Pesto Shrimp Brochette
15 min
25 min


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

How to make

  1. STEP 1

    Heat gas grill on medium or charcoal grill until coals are ash white.

  2. STEP 2

    Combine butter and pesto in bowl; mix well. Reserve 1 tablespoon butter mixture; set aside.

  3. STEP 3

    Thread shrimp and vegetables onto separate skewers. Brush shrimp and vegetables with butter mixture.

  4. STEP 4

    Place vegetable kabobs onto grill. Grill, turning and brushing with butter mixture once, 8-10 minutes or until lightly browned.

  5. STEP 5

    Place shrimp kabobs onto grill. Grill, turning and brushing with butter mixture, 6-8 minutes or until shrimp turn pink.

  6. STEP 6

    Brush reserved butter mixture onto shrimp and vegetables before serving. Serve with couscous, pasta or rice, if desired.

Tip #1

- For even grilling of vegetables, arrange the same size pieces of zucchini and squash on each skewer.

Tip #2

- 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.


12Fat (mg)
135Cholesterol (mg)
230Sodium (mg)
4Carbohydrates (g)
1Dietary Fiber
17Protein (g)


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