Pesto-Shrimp-Skewers

Ingredients

• 16 (3 to 4-inch) wooden skewers 
• 1 large lemon 
• 1/2 cup olive oil 
• 16 garlic cloves, peeled 
• 16 medium raw shrimp, peeled and deveined 
• 4 slices (1-inch thick) French baguette, quartered 
• 1 pkg. (10 oz.) (6 cups chopped) DOLE® Hearts of Romaine or other DOLE Salad Blend 
• Pesto Caesar Dressing (recipe below) 
• 1/4 cup pine nuts, toasted 
• Grated or thin strips Parmesan cheese

Directions

1. Soak wooden skewers in water.
2. Remove outer colored peel from lemon with vegetable peeler or knife. Reserve peeled lemon. Combine lemon peel, olive oil and garlic cloves in small saucepan. Cook over very low heat 30 minutes, stirring occasionally. Cool slightly.
3. Thread 1 shrimp, 1 cooked garlic clove and 1 baguette piece (quarter) on each skewer (lemon peel can be added, if desired).  Brush all skewers with lemon-garlic oil mixture.  
4. Grill shrimp skewers over medium-high heat 6 to 8 minutes or until shrimp is cooked through and bread is lightly toasted.
5. Toss salad blend with Pesto Caesar Dressing, to taste in large bowl. Divide equally on 4 serving plates. Sprinkle with pine nuts and Parmesan cheese. Top with shrimp skewers and squeeze reserved lemon over shrimp, if desired.

Pesto Caesar Dressing: Whisk together 1/2 cup olive oil, 1/4 cup lemon juice, 2 tablespoons each grated Parmesan cheese and prepared pesto sauce, 3 cloves minced garlic and 2 teaspoons anchovy paste.  Makes about 3/4 cup.