Follow these steps for perfect results
Pesto Sauce
Salt
Black Pepper
Lime Juice
Jumbo Shrimp
Peeled and Deveined
Limes
Cut Into Quarters
Grape Tomatoes
In a large bowl, combine pesto, salt, pepper, and lime juice.
Add shrimp to the bowl and mix well to coat.
Cover the bowl and marinate in the refrigerator for 30 minutes.
Soak wooden skewers in cold water for 15 minutes to prevent burning.
Cut limes into quarters.
Thread lime wedges, shrimp, and grape tomatoes onto the soaked skewers, alternating ingredients.
Preheat a gas grill to medium-low heat.
Clean the grill grates thoroughly.
Lightly grease the grill grates with oil or cooking spray.
Place the skewers on the preheated grill.
Cook for 3-4 minutes per side, turning once.
Continue cooking until the shrimp is pink and opaque, and tomatoes are slightly blistered, about 8 minutes total.
Remove the skewers from the grill and serve immediately.
Expert advice for the best results
Marinate shrimp for longer (up to 2 hours) for a more intense flavor.
Use metal skewers for even cooking.
Don't overcook the shrimp, as it will become rubbery.
Everything you need to know before you start
10 minutes
Shrimp can be marinated ahead of time.
Arrange skewers on a platter, garnish with fresh basil.
Serve with a side of couscous or quinoa.
Serve as part of a larger appetizer spread.
Complements the pesto and shrimp.
Refreshing and doesn't overpower the flavors.
Discover the story behind this recipe
Popular in coastal regions for summer gatherings.
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