The basil pesto salsa adds a great flavor dimension to these grilled shrimp kabobs. Perfect for outdoor parties or summertime entertaining on the patio.

Party Shrimp Skewers

Basil Pesto Salsa:

1 large ripe tomato, seeded and finely chopped

1/3 cup minced red onion

1/2 small red bell pepper, diced

2 tablespoons fresh lemon juice

1/3 cup BUITONI Refrigerated All Natural Reduced Fat Pesto with Basil or All Natural Pesto with Basil

 

Shrimp Skewers:

32 large shrimp, peeled and deveined, tails left on

3 tablespoons olive oil

2 tablespoons fresh lemon juice

2 teaspoons Dijon mustard

3 cloves garlic, finely minced (about 1 tablespoon)

 

8 (7-inch) skewers*

1. For Basil Pesto Salsa: Combine tomato, onion, bell pepper, lemon juice and pesto in a serving bowl; cover and refrigerate until serving time.
2. For Shrimp Skewers: Add the shrimp to a large bowl. Add the olive oil, lemon juice, mustard and garlic. Toss well. Cover and refrigerate for 1 hour.
3. Remove the salsa from the refrigerator and bring to room temperature.
4. Preheat grill to medium-high.
5. Remove the shrimp from the marinade; discard the marinade. Thread 4 shrimp per skewer, piercing them through both ends (this will help to keep them flat).
6. Grill for 3 to 4 minutes on each side. (Or, alternately, line a boiler tray with foil. Preheat broiler. Broil the shrimp about 6 inches from the heat source, turning once, for about 4 to 5 minutes or until they just turn pink and are no longer translucent.
7. Serve the salsa with the shrimp.

Makes 8 servings.

*If using wooden skewers, soak in water for 30 minutes before threading.

Nutritional Information Not Provided.

Recipe and photograph are the property of Nestlé® & Meals.com, used with permission.