Shrimp, Orange and Zucchini Kabobs with Rosemary Pesto
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Shrimp, Orange and Zucchini Kabobs with Rosemary Pesto

Prep: 30 minutes
Grill: 6 minutes • Serves: 4

1/2 cup plus 3 tablespoons extra virgin olive oil
1/4 cup fresh orange juice
2 tablespoons honey
1/2 teaspoon crushed red pepper fl akes
1-3/4 pounds raw 16-20 count tail-on, peeled and deveined shrimp, thawed if necessary
8 (10-inch) metal or wooden skewers
1/2 cup pine nuts
1-1/2 cups drained, sliced roasted red peppers
1-1/2 teaspoons balsamic vinegar
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 garlic clove, minced (about 1 teaspoon)
1/4 cup coarsely chopped fresh rosemary leaves
2 tablespoons coarsely chopped fresh mint leaves
1/2 teaspoon fresh lemon juice
3 medium oranges, quartered, then cut into 1/2-inch-thick wedges
1/2 medium zucchini, cut lengthwise in half, then cut crosswise into 1/2-inch-thick slices

1.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.

2.Meanwhile, prepare outdoor grill for direct grilling over medium heat. In small skillet, cook pine nuts over medium-low heat 4 to 5 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.

3.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.

4.Remove shrimp from marinade; discard marinade. Thread shrimp, orange wedges (through skin) and zucchini onto skewers. Sprinkle skewers with remaining 1/4 teaspoon each salt and black pepper. Place skewers on hot grill rack and cook 6 to 8 minutes or until shrimp turn opaque throughout and internal temperature reaches 145°, turning once halfway through cooking.

5.To serve, spoon some pesto onto each of 4 plates; top each with 2 skewers and serve with red pepper mixture and remaining pesto.

Approximate nutritional values per serving:
667 Calories, 47g Fat (6g Saturated), 200mg Cholesterol,
1559mg Sodium, 31g Carbohydrates, 5g Fiber, 26g Protein