Grilled Pesto Jumbo Shrimp Skewers
with Wedge Salad and Potato-Veggie Medley
Nothing says "welcome summer!" like throwing juicy jumbo shrimp and veggie skewers on a grill! Iceberg lettuce also gets kissed on the grill and paired with delicious toppings for an outstanding wedge side salad.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Jumbo Shrimp
(Contains Shrimp)
350 g
Yellow Potato
1 unit(s)
Iceberg Lettuce Head
1 unit(s)
Zucchini
1 unit(s)
Sweet Bell Pepper
113 g
Baby Tomatoes
7 g
Chives
28 g
Crispy Shallots
(Contains Wheat)
¼ cup
Basil Pesto
(Contains Milk May contain Sulphites, Tree nuts, Milk, Soy)
2 tbsp
Ranch Dressing
(Contains Egg, Milk)
2 tbsp
Garlic Spread
(Contains Soy May contain Milk, Soy, Sulphites)
6 unit(s)
Wooden Skewers
Nutrition Values
Utensils
Instructions
- Cut potatoes into 1/2-inch pieces.
- Add potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)
- Add half the garlic spread to the baking sheet with potatoes. Toss to coat.
- Meanwhile, finely chop chives.
- Halve tomatoes.
- Halve zucchini lengthwise, then halve each piece lengthwise again. (NOTE: You should have 8 zucchini spears.)
- Core, then quarter peppers.
- Add zucchini, peppers and half the pesto to a large bowl. Toss to combine.
- Remove and discard outer layer of iceberg lettuce. Halve lettuce head, leaving core intact (NOTE: Lettuce will be cored and quartered later).
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
- Add shrimp, remaining pesto and 1 tbsp (2 tbsp) oil to a medium bowl, then toss to coat. Thread 6 or 7 shrimp onto each wooden skewer.
- Add zucchini and peppers to one side of the grill. Close lid and grill, flipping halfway through, until tender-crisp, 8-10 min. (NOTE: If zucchini cooks faster than peppers, transfer zucchini to a plate and cover to keep warm.)
- Meanwhile, spread remaining garlic spread on the cut sides of the lettuce halves.
- Add lettuce to the other side of the grill. Close lid and grill, until marked, 1-2 min.
- When done, transfer lettuce, zucchini and peppers to a cutting board.
In dev: Is it too difficult to grill lettuce? Should this step be omitted and do a regular wedge salad?
- Add shrimp to the grill. Close lid and grill, flipping once, until shrimp are cooked through, 4-6 min.
In dev: Does this timing work to get the veggies tender-crisp or should the shrimp be skewered and cook veggies separate?
- Cut grilled veggies into 1-inch pieces, then toss together with roasted potatoes on the baking sheet from step 1.
- Cut lettuce wedges into quarters.
- Divide skewers, potato-veggie medley and lettuce wedges between plates.
- Top lettuce wedges with tomatoes, crispy shallots and chives.
- Drizzle ranch dressing over lettuce.
