Pesto Shrimp Kabob

Pesto Shrimp Kabob

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8 skewers
24 cherry tomatoes
2 cloves garlic, minced
6 tbsp. Olive oil
2 tbsp. Basil
1 lb shrimp, chopped large chunks (24 pieces)
3 tbsp. Grated Parmesan cheese
1/2 tsp. Black pepper
1/2 tsp. Salt
1/2 tsp. Cayenne or red pepper flakes
1/2 red onion, chopped (large chunks)

Step 1. Preheat oven to 400. Cover flat baking tray with foil and drizzle generously with olive oil. Soak 8 wooden skewers in a large mixing bowl full of water for 10 min.

Step 2. In a small mixing bowl, combine olive oil, minced garlic, basil, salt, pepper, cayenne and Parmesan cheese. Stir until well mixed.

Step 3. On one skewer place a shrimp, tomato, then onion chunk on it. Each skewer should have 3 shrimp, 3 tomatoes and 3 onions. Repeat until all 8 skewers are complete. With a brush (or your fingers) apply pesto mixture to each skewer on all sides and place skewers on baking tray when fully coated.

Step 4. Drizzle any remaining mixture onto Kabobs and place in oven. Bake for 8-9 minutes.

Tip: Serve with sweet corn on the cob to balance out the spiciness, its divine!