Pesto Shrimp Brochette

Name: Pesto Shrimp Brochette
Prep time: 15 min
Total time: 25 min
Yield: 6 servings
Ingredients: 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

Skewer the shrimp and vegetables on separate skewers to make grilling easier.

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15 min

Prep Time

25 min

Total Time

servings

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Ingredients

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

STEP 1

Heat gas grill on medium or charcoal grill until coals are ash white.
STEP 2

Combine butter and pesto in bowl; mix well. Reserve 1 tablespoon butter mixture; set aside.
STEP 3

Thread shrimp and vegetables onto separate skewers. Brush shrimp and vegetables with butter mixture.
STEP 4

Place vegetable kabobs onto grill. Grill, turning and brushing with butter mixture once, 8-10 minutes or until lightly browned.
STEP 5

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

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