These grilled shrimp skewers are absolutely to die for! You will love them. I definitely did! If you have already made the pesto I posted last week, then you know it is D-licious! Adding shrimp to the mix and grilling the combination just makes these drool-worthy! John was even trying to barter with me to eat some of MY shrimp skewers! While I love him dearly, where Pesto Shrimp Skewers are involved, that is simply NOT GONNA HAPPEN!
On top of being so amazing that I could eat these for a week straight, they are easy, too! Remember when I told you that I’ve been making tons of this pesto to freeze for winter while my basil is still around? Frozen pesto = Easy dinner! Remember that and make a ton, too!
I am loving easy dinners right now. For every teacher, this time of year is crazy. There are back-to-school nights (mine was last week and went swimmingly – thanks for wondering!), sPiRiT wEeKs! (Oh, the energy!), lots of report card comments (we send out mid-quarter comments and quarter comments for ALL students at the beginning of each year at my school), and Parent-Teacher conferences are just around the corner! I’m not complaining — I like to stay busy. All this said, I feel a little tired at the end of each day and look forward to every night that I can pull dinner together quickly and easily! This meal is a cinch!
Have you made any finger-licking simple suppers recently? What was your favorite? Recommend something – I am all about increasing my healthy, quick dinner repertoire!
- 2 tbsp. Pesto
- 1 tbsp. water
- 1 lb. uncooked shrimp, peeled and deveined
- 20 bamboo skewers
- water (to soak skewers)
- Soak skewers in water for at least 1 hour before grilling.
- Heat grill on medium-low.
- Add water to pesto and stir to combine. If pesto is frozen, the water will keep it from burning as you thaw it on the stove.
- Toss shrimp in pesto.
- Slide shrimp onto a set of two skewers side-by-side. (This helps keep the shrimp from getting unruly when you flip the skewers on the grill!)
- Grill shrimp for three minutes per side, flipping with tongs. (The bamboo gets VERY hot. Ouch!)
- Serve with your favorite salad - I served mine with Insalata Caprese!