Pesto Shrimp Kabobs

The classic shrimp kabob is one of my favorite dinners.  We usually like to throw pineapple, bell peppers, mangos, and red onions onto the skewer.  However, I was making Matt a pesto pasta salad and decided to create a different kind of kabob.  I used the leftover pesto on some shrimp and onions.  The kabobs turned out great and were a nice alternative to the regular shrimp kabobs that we usually have.  Enjoy!

Pesto Shrimp Kabobs

Total Time: 30 minutes

Prep: 20 minutes

Cook: 10 minutes

Yield: 2 servings

Ingredients:

              ¾ cup packed basil leaves

3 tablespoons pine nuts

1 garlic clove

¾ teaspoon lemon juice

3 tablespoons extra virgin olive oil

1 lb. shrimp

½ cup onion, cut in wedges   

Directions:

Lightly toast the nuts in a skillet over medium heat for 3 minutes on the stove.  Place basil leaves, pine nuts, garlic clove, and lemon juice in a food processor.  Slowly add the oil while the machine is running, until a smooth paste has formed.  Blend for about 15 more seconds until the sauce is smooth and thin. 

Preheat the grill to medium heat.  Place the shrimp and onions onto skewers.  Brush the pesto onto the shrimp and onion kabobs.  Add shrimp kabobs to grill. Cook for about 5 minutes, or until shrimp turns pink.  

Don't forget your steamed veggies!