Shrimp, Orange, and Zucchini Kabobs with Rosemary Pesto - Recipe from Price Chopper
Shrimp, Orange, and Zucchini Kabobs with Rosemary Pesto
This Shrimp kabob is perfect for any grilling occasion. Found in our Gatherings Spring 2022 Magazine.
This Shrimp kabob is perfect for any grilling occasion. Found in our Gatherings Spring 2022 Magazine.
- In large bowl, whisk 2 1/2 tablespoons oil, orange juice, honey, and crushed red pepper. Add shrimp; cover and refrigerate 20 minutes. If using wooden skewers, soak in water 20 minutes.
- Meanwhile, prepare outdoor grill for direct grilling over medium heat. In small skillet, cook pine nuts over medium-low heat 4 minutes or until toasted and fragrant, stirring frequently; transfer to plate to cool. In small bowl, toss red peppers with vinegar,1/4 teaspoon salt, and 1 1/2 teaspoons oil.
- In food processor with knife blade attached, purée garlic, rosemary, mint, 1/2 teaspoon salt,1/4 teaspoon black pepper, lemon juice, and pine nuts, scraping bowl with rubber spatula. With
- processor running, slowly add remaining 1/2 cup oil. Makes about 3/4 cup.
- Remove shrimp from marinade; discard marinade. Thread shrimp, orange wedges (through skin), and zucchini onto skewers. Sprinkle skewers with remaining1/4 teaspoon each salt and black pepper. Place skewers on hot grill rack and cook 6 minutes or until shrimp turn opaque throughout and internal temperature reaches 145, turning once halfway through cooking.
- To serve, spoon some pesto onto each of 4 plates; top each with 2 skewers and serve with red pepper mixture and remaining pesto.
