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!

 

Grilled Salmon with Spinach and Carrots

It’s still warm in the valley so we haven’t given up the summer grilling just yet!  We love to use the grill because the high heat seals in the moisture and keeps food tender so you don’t need to use butter or other condiments.  I’ve found that the easiest way to grill fish is by using foil.  The foil prevents the fish from sticking to the grill and seals in the flavors.  This recipe is easy and delicious.  You can also throw more vegetables into the foil with the fish.  Enjoy!

Grilled Salmon with Spinach and Carrots

Total Time: 35 minutes

Prep: 10 minutes

Cook: 25 minutes

Yield: 2 servings

Ingredients:

            2- ½ pound filets of salmon, skin on

            Ground pepper

            1 teaspoon garlic, minced

            1 tablespoon extra virgin olive oil

            1 lemon, sliced

            Aluminum foil

            2 cups spinach

            1 cup carrots, chopped

Directions:

Preheat the grill to medium heat.

Pour extra virgin olive oil on to a paper towel and pat it onto the skin of the salmon.  Lay salmon skin down onto foil.  Put ground pepper and garlic onto the top of the salmon.  Then, lay the lemon slices on the top of the filets.  Fold aluminum foil over the salmon so that it is completely enclosed in the foil.  Place the salmon on the grill in foil, skin down for 25 minutes.

Steam spinach and carrots on stove top for ten minutes.  Place spinach and carrots on plate and top with salmon.