Pesto grilled shrimp

Pesto grilled shrimp

For this recipe you will need:
2 lb frozen shelled shrimps (for 6 portions)
½ cup pesto sauce
Napa cabbage
5 tbsp olive oil
5 tbsp lemon juice
1 tsp crushed black pepper


1. Thaw frozen shrimps overnight in the refrigerator without opening the packaging.

2. Soak wooden skewers in water for 15 minutes.

3. Prepare the marinade by mixing olive oil, lemon juice and black pepper.

4. Rinse the shrimps, drain, mix them with the marinade and leave in refrigerator for 30 minutes.

5. Preheat grill on a high heat.

6. Thread shrimps on soaked wooden skewers and grill on one side for 2-3 minutes.

7. Turn over the skewers, spread pesto sauce above the shrimps and continue to grill for 2 minutes; then remove skewers from heat.

8. Line oblong dishes with Napa leaves, put 2 shrimp skewers on each dish.

9. Sprinkle with marinade and serve.

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