Whether cooked on the grilled or broiled in the kitchen, these skewers will be a summertime favorite.
8 wooden or metal skewers
1 pound asparagus
1 medium sweet red pepper
1 pound large shrimp (31 to 40 count)
1 package Sweet Basil Pesto Mix
1 tablespoon olive oil
1/4 cup shredded Parmesan cheese
salt and pepper to taste
Soak skewers for at least 30 minutes in cool water. Preheat broiler on high. Preheat broiler on high.
Trim asparagus to 3 inches in order to just use tips. Slice red pepper in 1-inch by 1/2-inch sections. Start by placing an asparagus tip on skewer, then a shrimp dusted in the Basil Pesto Mix, then a slice of red pepper. Repeat pattern on each skewer four times.
Take a 1-to 2-inch deep casserole dish and place the skewers across the dish. Brush with olive oil and sprinkle with any remaining seasoning mix.
Broil 4 to 7 minutes. Place on serving tray and cover liberally with shredded Parmesan cheese. Add a dash of salt and pepper to taste.
Chef Suggests: For variety, use other vegetables like zucchini instead of asparagus, and include yellow and green peppers for color.
Skewers may also be cooked on the grill. Serve as appetizers or as one of your choices for a tapas party.
Nutrition Facts: As prepared, each serving contains 50 calories, 2 total fat, 45 cholesterol, 110mg sodium, 2g total carbohydrate and 7g protein.
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