Рецепт Grilled Lemon Pesto Shrimp {Low Carb} #SundaySupper
Grilled Lemon Pesto Shrimp Skewers are the easiest and tastiest of shrimp recipes perfect for grilling season.
- Grilled Lemon Pesto Shrimp Author: Marlene Baird Nutrition Information Serving size: 63 g
- Calories: 171
- Fat: 14.1
- Saturated fat: 3.7
- Carbohydrates: 1.2
- Sugar: 0.0
- Sodium: 347
- Protein: 11.2
- Cholesterol: 68 mg
- Prep time: 40 mins Cook time: 6 mins Total time: 46 mins
1 cup lemon basil (or Italian Basil) ¼ cup grated parmigiana cheese 3 Tablespoons Olive Oil 1 tablespoon lemon juice ¼ teaspoon salt ¼ teaspoon pepper 20 large shrimp, peeled and deveined 4 wooden skewers
In a food processor pulse basil, garlic, cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing. Add the lemon juice and pulse again. Combine raw shrimp with pesto and marinate 30 minutes a bowl. Soak wooden skewers in water at least 20 minutes Thread 5 shrimp onto 4 skewers. Heat an outdoor grill to medium heat until hot. Spray grill lightly with oil, and place on the grill, or place the shrimp in a grill pan. Cook until shrimp turns pink on the bottom, about 3-4 minutes; turn and continue cooking until shrimp is opaque and cooked through, about 3-4 minutes. 3.2.2708
Today for Sunday Supper we are presenting all of you with some great grilling recipes. Thank you to Melanie of Melanie Makes and Jennie of The Messy Baker for hosting this grilling event for the Sunday Supper Movement.
I am shrimp lover.
Sometimes I am at a loss when it comes to the hubby’s palate for food. I have long given up trying to figure him out.
He actually isn’t that fond of shrimp. It’s surprised me to hear him tell me that he was planning on eating some shrimp.
But I guess something made him change his mind. He didn’t touch these luscious shrimp.
Just between you and me, I think it was the green sauce, otherwise known as pesto, that turned him off. No worries folks. There was more for me and my girl.
I will spare you the details of what he actually consumed and how he felt the next morning either. Instead, enjoy these grilled shrimp. I made them with the lemon basil plant I bough from the Farmer’s Market.
Thanks for stopping by and have a great day.
Marlene
In the meantime, enjoy all of the grilling recipes we are sharing.
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