- 3 tablespoons pesto
- 1 tablespoon lemon juice
- 32 large shrimp, peeled and deveined
- 16 (1-inch) squares red bell pepper
- 16 (1-inch) squares yellow bell pepper
- 8 (8-inch) skewers
- 1/4 teaspoon kosher salt
- Cooking spray
- calories 125
- fat 6.3 g
- satfat 1.5 g
- sodium 295 mg
How to Make It
Combine pesto, lemon juice, and shrimp; toss. Let stand 5 minutes. Thread shrimp and red and yellow bell pepper alternately onto skewers. Sprinkle evenly with salt. Place skewers on a grill rack coated with cooking spray. Grill 7 minutes, turning skewers occasionally for an even char.
Note: If using wooden skewers, soak them in water for 20 minutes before grilling.
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