The pestolike marinade would also work well on chicken breasts or scallops.
1/2 cup packed fresh basil leaves
1/2 cup fresh cilantro leaves
1/4 cup fresh parsley leaves
2 tablespoons fresh lemon juice
2 tablespoons water
1 garlic clove
4 teaspoons extravirgin olive oil, divided
24 peeled and deveined jumbo shrimp (about 1 1/2 pounds)
1 medium zucchini, cut into 20 (1/2-inch-thick) slices
1/2 teaspoon salt
1/4 teaspoon black pepper
How to Make It
Prepare grill to medium-high heat.
Place first 6 ingredients in a blender or small food processor; add 2 teaspoons oil. Process until smooth. Transfer basil mixture to a medium bowl. Add shrimp to bowl; toss well to coat. Let stand at room temperature 15 minutes.
Thread 6 shrimp and 5 zucchini slices alternately onto each of 4 (12-inch) skewers. Drizzle kebabs evenly with remaining 2 teaspoons oil. Place kebabs on grill rack coated with cooking spray; grill 3 minutes on each side or until done. Sprinkle evenly with salt and pepper.
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I had some basil puree (pesto without all the oil and nuts) in the fridge, so just added the parsley and add'l oil (no cilantro...trying to use up what was available without running to the store) and marinated boneless chicken thighs in it. Didn't bother to skewer, just grilled flat with zucchini. Served with tomato bruchetta and a green salad with oil & vinegar dressing. Good, but not something I'd share outside of the family.
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