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Pesto Shrimp Skewers

Pesto Shrimp Skewers with Hearts of Romaine
25 Minutes Total time 15 Minutes Prep time 10 Minutes Cook Time 4 Servings



  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.

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