Ingredients:

  • 1/2 cup basil pesto
  • 1 tbsp fresh lemon juice
  • 1 tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 lb jumbo shrimp, peeled and deveined
  • 1 cup cherry tomatoes
  • 1 medium zucchini, sliced into thick rounds
  • 1 tbsp olive oil

Instructions:

  1. Soak wooden skewers in water for 30 minutes. Preheat grill to medium-high heat (400°F/200°C) and lightly oil the grates with olive oil.
  2. In a large bowl, whisk together the pesto, lemon juice, olive oil, and minced garlic. Add the shrimp and toss until coated. Let marinate for no more than 15 minutes.
  3. Thread the shrimp onto the skewers, alternating with a cherry tomato and a zucchini round, leaving small gaps between ingredients.
  4. Place skewers on the grill and cook for 2–3 minutes per side until shrimp are opaque and form a gentle 'C' shape.