Shrimp Skewers with Basil Pesto Genovese

by Ricky Mandle
Shrimp Skewers with Basil Pesto Genovese



  1. Peel, devein and wash shrimp. If you are using tofu, cut in dice.
  2. In a bowl toss all the shrimp or tofu with several tablespoons of Basil Pesto, until well-coated.
  3. Thread 4 shrimp or 5 tofu dices per skewer (if using a grill, soak the skewers previously in water so they don’t burn)
  4. Cook on high heat in a pan, grill pan, or grill.
  5. Remove from heat, brush with Basil Pesto and serve hot.


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