all green: grilled pesto shrimp with cucumber relish and roasted vegetables

It’s been so hot in New York. I’ve been getting a lot of use out of the George Foreman grill this summer. It’s small, doesn’t need greasing, and all I do is plug it in. Best of all, it doesn’t heat up the kitchen. I made this pesto shrimp in batches, about 6 per batch. They cooked up tender and juicy in just 3 minutes.

Grilled Pesto Shrimp (adapted from Skinnytaste)


1 cup fresh basil leaves, packed
1-2 cloves garlic
1/4 cup Parmigiano Reggiano cheese, grated
Salt and pepper to taste
3 tablespoons olive oil (may be less)
1 1/2 pounds jumbo shrimp, peeled and deveined


In a food processor, put the basil, garlic, Parmigiano Reggiano, salt and pepper. Process until the basil and cheese are combined. The basil mixture will stick to the sides of the food processor bowl. While the machine is running, pour the oil in a gradual stream down the side of the tube. Stop pouring the olive oil immediately when the basil mixture begins to come together in a paste. Scrape down the side and pulse a few times to mix.

In a small bowl, add the shrimp. Pour the basil-olive oil mixture on the shrimp. Mix to coat thoroughly. Let sit about 30 minutes while you do the vegetable sides.

When I make kabobs, I usually use metal skewers. I decided to grill these in the George Foreman grill without the skewers. It took 3 minutes for the shrimp to become just pink. If you use an outdoor grill, the shrimp will be done in 3-4 minutes on one side. Turn and repeat on the other side.

Serve with roasted vegetables and a simple cucumber relish that’s also great with grilled chicken.

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