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Shrimpie Kabobs- this is summer lovin at it’s very best. I totally took advantage of my allotted 12 ounces of seafood this week- pinterest does the most damage when it comes to feeding into my cravings for fish, and this recipe (found via pinterest) did not dissapoint. The original recipe was a bit different- a good example was that of requiring I grill my kabobs. Well- although I love this idea, my sweet Fireman was not going to be home in time to take my shrimp down to the poolside for grilling. I didn’t want to bother him to make that effort (after a really long and hot day working his part-time job) for just 4 minutes. SO- this little mama made due with what I could so dinner would be hot and ready for when he walked in the door.
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I started with a basic base of pesto making- per the recipe, but decided that the recipe called for an overwhelming amount of oil.. oil=fat, and even though it is healthy fat- fat is still fat. So- I used a bit more lemon juice and less oil. I found that doing it this way made for a thicker pesto- that stuck to my shrimp quite well.
I used fresh, wild caught, Key West shrimp- that I peeled and de-veined and tossed in a large bowl with my prepared pesto and let them sit (covered with plastic wrap) on the bottom shelf of the fridge for about and hour and a half. I don’t think it is totally necessary for the marinating time, but I had the time to spare while preparing my meal, so I took advantage. When I was ready to cook my shrimp, I threaded them onto wooden skewers (since I wasn’t grilling them, I did not pre-soak them in water) and placed them onto a parchment lined baking dish and broiled them. The cheesy cilantro-spinach pesto gave these shrimp a great flavor- and I definitely didn’t miss the grilling- broiling worked great in my opinion.
Having the shrimp on the skewers made them easy to quickly flip halfway through broiling time- rather than having to take the time to flip each individual shrimpie. I think I would probably leave the tails on my shrimp if I didn’t thread them onto skewers.
The orzo I made to go with these kabobs kind of reminds me of a version of mac’n’cheese. I used Monterey Jack cheese and stirred in a little cilantro pesto at the end- it made for a great side dish to this (and any) protein. I had a lot of green going on that evening. I served the shrimp and orzo with roasted zucchini sticks. Oops. But it was all so yummy, anyway, so niether my Fireman or myself minded one bit.
I have decided that this is probably the least photogenic meals ever. I take that back.. my Crispy Fish wasn’t that ‘pretty’ either. My Instagram photo made for a prettier picture I think..
Burry or not, I still go my share of pesto shrimp love.