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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Crevettes géantes
(Contient Crevettes)
350 g
Pomme de terre à chair jaune
1 pièce(s)
Pomme de laitue iceberg
1 pièce(s)
Courgette
1 pièce(s)
Poivron
113 g
Petites tomates
7 g
Ciboulette
28 g
Échalotes frites
(Contient Blé)
¼ tasse(s)
Pesto au basilic
(Contient Lait Peut contenir Sulfites, Noix, Lait, Soya)
2 cs
Sauce ranch
(Contient Oeuf, Lait)
2 cs
Propagation de l'ail
(Contient Soya Peut contenir Lait, Soya, Sulfites)
6 pièce(s)
Brochettes en bois
Informations nutritionnelles
Ustensiles
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.