These flavorful Grilled Shrimp Kabobs are on our menu all summer long! Juicy grilled shrimp drizzled with a quick, homemade basil marinade!
Scale
Ingredients
- 1 pound medium-medium/large shrimp, peeled and deveined
- 2 lemons, thinly sliced
For the Marinade:
- 1 1/2 teaspoon fennel seed, lightly crushed (use a rolling pin in a plastic bag)
- 1 1/2 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/3 cup olive oil
- 3 tablespoon fresh lemon juice
For the Basil Pesto
- 2 cups fresh basil leaves
- 2 garlic cloves, roughly chopped
- 1/4 cup fresh lemon juice
- 1 cup extra virgin olive oil
- 1/4 teaspoon kosher salt
Instructions
- Place the ingredients for the marinade in a glass dish or resealable plastic bag. Toss to combine and refrigerate for 30 minutes.
- Add all the ingredients for the basil pesto to a blender (except the olive oil) and pulse a few times. While the blender is running, slowly pour in the olive oil. Add the salt and taste for seasoning.
- Preheat the grill to a medium high heat, about 400 degrees. Remove the shrimp from the marinade and pat dry with paper towels. Thread the shrimp onto skewers, alternating with a lemon slice.
- Spray the grill with cooking spray or olive oil and then grill the shrimp for 3 minutes on each side until the shrimp is firm and pink.
- Serve the shrimp warm with the basil pesto drizzled over the top and fresh lemon wedges.
- Category: Dinner
- Method: Grill
- Cuisine: American
