Grilled Shrimp with Garlic Scape Pesto

One thing I really love about the summer is the farmer's market.  In Green Bay we have two- one on Wednesday night and one on Saturday morning.  I love walking around and looking at all the fresh produce. I love the farming culture of Wisconsin and the eagerness of people to get their hands dirty growing their own health meals.  I recently posted a recipe for garlic scape pesto and have been using it on all different types of things.  I even have a bit frozen for when the cold weather hits.  

I decided to grill a few skewers of shrimp flavored with pesto to go with a caprese macaroni and cheese. The result was amazing. The garlic scapes give a delicious and fresh flavor to the shrimp. The pesto holds up great next to the slightly charred shrimp, but still provides a bit of sharp garlic flavor. This recipe would work very nicely with a basil pesto (or another herb) as well.  Ron and I really enjoyed the shrimp and the grill allows for quick and easy cook time.

Tonight we are headed to the Union Hotel for dinner with friends from out of town. They are known for their steaks and we will certainly be par-taking. They also have amazing saute mushrooms for a side and I can't wait to top my steak with them (perhaps a bit of blue cheese as well!). Hope everyone has a wonderful Friday and an even better weekend!


1 - 1 1/4 lb raw shrimp, peeled and cleaned
3 Tbl garlic scape pesto
Bamboo Skewers


Soak bamboo skewers for 30 minutes prior to grilling.

Place shrimp in a medium bowl and gently toss it in the pesto to evenly coat all of the shrimp.

Thread 5-6 shrimp through each skewer from top to tail.  

Heat grill to medium and grill shrimp 2 minutes on one side, flip and finish for an additional 1 minute.  Remove from grill and serve. 

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