You know it's summer with garlic scapes show up at your farmer's market. These are the stalks that grow from garlic bulbs. While we normally just eat the bulb, the stalk gives you a mild but familiar garlic flavor. They're amazing in pestos, where you want a more subtle garlic flavor.
This pesto is made of all the summer bounty: fresh herbs, garlic scapes, and lemon. The shrimp marinate in this pesto, and then are quickly skewered and grilled. The mild flavor of the shrimp really lets the herbs shine.
I recommend using large shrimp (16/20 size) so that they're easier to grill. Smaller shrimp will cook too quickly and can easily dry out. As it is, these cook in just 3 minutes! That is my kind of weeknight dinner! If you don't have a grill, just skip the skewering step, and quickly sauté them on the stove. They'll still only take about 3 minutes. Leftovers are great on top of a salad.
Summer Pesto Shrimp Skewers
1/4c fresh mint leaves
1c fresh basil leaves
1c fresh cilantro
2 garlic scapes
1T fresh lemon juice
1/4c avocado oil
1 1/2 lbs. large (16/20) shrimp, peeled and deveined
8 wooden or metal skewers
- To a food processor or blender, add all the ingredients except the shrimp.
- Blend until all of the herbs have broken down, and it comes together as a paste
- Add the shrimp to a large container or a gallon-size bag. Pour the pesto over the shrimp, and stir or shake to make sure all of the shrimp is covered with the pesto.
- Let the shrimp marinate for 1-2 hours. Soak the wooden skewers in water while the shrimp marinates.
- Once the shrimp is ready, string 3-4 shrimp onto each skewer.
- Over medium heat, grill the skewers for 1 1/2 minutes per side.
You could always skewer some veggies to grill with these, or throw together a quick salad to have on the side. Either way, this dinner comes together in a flash. If you make these, snap a picture for Instagram, and tag me with #ideatthatfoodtoo! Or, you can Pin this picture and save the recipe for later!