Grilled Shrimp and Tomato Skewers with Basil Pesto Drizzle
Imagine the smoky aroma of perfectly grilled shrimp, kissed by the flames, their natural sweetness intensified and their texture firm and juicy. These vibrant skewers alternate between plump, marinated shrimp and sweet, sun-ripened cherry tomatoes, each component contributing its unique essence to a harmonious whole. A bright, herbaceous basil pesto is drizzled generously over the top, adding a fresh, aromatic counterpoint that elevates the entire dish. This recipe is a celebration of summer, a light yet satisfying offering that's as beautiful to behold as it is delicious to eat, perfect for a backyard barbecue or a light, flavorful lunch.
Ingredients
- •1 pound large shrimp, peeled and deveined
- •1 pint cherry tomatoes
- •1/4 cup olive oil
- •2 cloves garlic, minced
- •1 tablespoon fresh lemon juice
- •1/2 teaspoon dried oregano
- •Salt to taste
- •Black pepper to taste
- •6-8 wooden or metal skewers
- •Optional: 1/4 cup prepared basil pesto for drizzling
Dietary Info
Instructions
- 1
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- 2
In a medium bowl, combine olive oil, minced garlic, lemon juice, dried oregano, salt, and pepper. Add the shrimp and toss to coat evenly. Let marinate for 15 minutes at room temperature.
- 3
Preheat a grill or grill pan to medium-high heat.
- 4
Thread the marinated shrimp and cherry tomatoes alternately onto the skewers. For each skewer, aim for 3-4 shrimp and 3-4 tomatoes.
- 5
Lightly oil the grill grates to prevent sticking.
- 6
Place the skewers on the hot grill. Grill for 2-4 minutes per side, or until the shrimp are pink and opaque and the tomatoes are slightly softened with char marks.
- 7
Remove skewers from the grill and arrange on a serving platter.
- 8
Optional: Drizzle generously with basil pesto before serving.
- 9
Serve immediately as an appetizer or light main course.
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