Arugula Pesto Shrimp & Tomato Skewers
Total Time does not include time to make pesto! Make pesto ahead of time (up to 2 days in advance).If feeding four people that like to eat a bit more (like my husband), get a pound and a half of shrimp.
Ingredients
- 1 pound shrimp, , cleaned and devined and with tails removed
- 1 pint cherry tomatoes or baby heirloom tomatoes
- 2 tablespoons + 1/2 cup for serving arugula pesto (see recipe below)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
Instructions
- If using wooden skewers, soak in warm water for at least 30-60 minutes before grilling.
- Make sure shrimp are dry (pat dry with paper towels). Add shrimp and tomatoes to a ziploc bag or large plastic container. Add in pesto, olive oil, and salt. Toss to coat evenly. Let marinate for at least 20 minutes, ideally more like 30 minutes at room temperature. You can marinate for up to an hour- but if you are marinating more than 30 minutes, place them in the fridge.
- Preheat grill to medium. Thread shrimp and tomatoes onto skewers, alternating tomatoes and shrimp.
- Grill shrimp, flipping skewer once the grill-side down side is opaque, pink, and has a bit of char, about 2-3 minutes/side.
- Serve with additional pesto on the side. See above for my reccs on how to round out this meal!
Tried this recipe?Mention @Kate_Cooks_ or tag #katecooks!