grilled shrimp skewers with feta pesto
If you've never made pesto with feta, your mind is about to be popped to shards, friends.
Ingredients
- 1 lb large or jumbo shrimp, peeled and deveined
- 1/3 cup feta pesto (recipe below), or your favorite pesto
- 2 cups cherry tomatoes
- 1 tbsp extra virgin olive oil
- 8 oz burrata cheese
- 1 loaf baguette, sliced
feta pesto
- 1 1/2 cups arugula
- 1/2 cup fresh cilantro
- 1/4 cup fresh basil
- 1/4 cup fresh dill
- 1/4 cup feta cheese, crumbled
- 3 cloves garlic, peeled
- 2 tbsp lemon juice
- 1 tsp cumin
- 1/4 cup extra virgin olive oil
Instructions
- To make the pesto, combine all ingredients except the olive oil in a food processor and chop until relatively even. With the processor running, slowly stream in the olive oil until the pesto is emulsified. Taste and adjust salt and pepper.
- Toss the tomatoes in extra virgin olive oil, salt, and pepper.
- Dry the shrimp well and place in a bowl. Toss with 1/4 cup of the feta pesto sauce and season with salt and pepper.
- Thread the shrimp and tomatoes onto the skewers, alternating as you go. Or, do shrimp on some skewers and tomatoes on others. Have fun with it. I got 14 skewers out of this, but depending on the size of your skewers/how much you put on each, you may get 12-16.
- Heat your grill or grill pan to medium and coat with a thin layer of oil. Grill the skewers for 2-3 minutes per side until the shrimp are opaque and the tomatoes softened and slightly charred.
- Slice the baguette and grill for 1-2 minutes per side.
- Arrange the skewers on a large plate or serving tray. Break the burrata around the skewers. Serve with grilled bread.