Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 1/2 cup (125ml) basil pesto
  • 2 tbsp (30ml) olive oil
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 medium zucchini (200g), sliced into 1/2-inch rounds
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (15g) fresh basil leaves, chiffonade
  • 1/4 cup (15g) shaved parmesan cheese

Instructions:

  1. In a large mixing bowl, toss the shrimp and zucchini rounds with olive oil, salt, and pepper. Fold in the basil pesto, stirring gently until every piece is evenly coated in a vibrant green layer.
  2. Slide the shrimp and zucchini onto the skewers, alternating one shrimp followed by one zucchini slice. Ensure the shrimp are snug against each other to prevent them from spinning during the flip.
  3. Place skewers over medium-high heat. Sear for 2–3 minutes per side until the shrimp turn opaque and the zucchini develop dark grill marks. Remove immediately once the shrimp curl into a 'C' shape.
  4. While the skewers are hot, brush them with fresh lemon juice and garnish with fresh basil and shaved parmesan.