Nutritive Information
- Calories: 67.47cal
- Protein: 4.57g
- Fat: 4.90g
- Cholesterol: 28.83mg
- Fiber: 1.45g
- Vitamin C: 18.31mg
- Vitamin E: 3.18 mg
- Vit. B12: 1.78mcg
- Folate: 37.47mcg
- Sodium: 182.82 mg
- Calcium: 71.71mg
- Magnesium: 23.10mg
- Potassium: 204.15mg
- Iron: 2.40mg
- Zinc: 0.54mg
Ingredients
- 1/4 pound Shrimp
- 1/2 Tablespoon Olive oil
- 1/4 Tablespoon Basil
- 1/4 cup Parsley fresh
- 1/2 medium Garlic clove minced, 1 medium
- 1/4 teaspoon salt
- 1/4 teaspoon Pepper
- 1/8 cup Basil
- 1/2 medium Garlic clove minced, 1 medium
- 0.083 cup Olive oil
- 1/8 teaspoon Salt
- 1/8 teaspoon Pepper
- 1/4 Tablespoon Lemon Juice
- 1/4 Tablespoon Almonds
Instructions
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Soak 24 6-inch wooden skewers in cold water 1 hour. Blanch garlic: Combine peeled cloves with 2 cups water in a small saucepan; bring to a boil 1 minute. Drain.
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Thread shrimp on prepared skewers; arrange in a shallow pan. In a small bowl, combine oil, basil, chopped, blanched garlic, salt, and freshly ground pepper. Spoon over shrimp, turning to coat. Cover and refrigerate 2 to 3 hours.
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Prepare grill or broiler. Arrange skewers on grill or broiler as close to heat source as possible. (Make sure bare ends of skewers are not directly over or under flame.) Grill 1-1/2 to 2 minutes per side, just until opaque throughout. Arrange on a platter around the bowl of pesto. Makes 24 servings.
PESTO: In blender, puree 1 cup loosely packed parsley, 1/2 cup plus 1 tablespoon dry basil, 1 tablespoon chopped, blanched garlic, 1/3 cup oil, 1/2 tsp salt and 1/2 tsp freshly ground pepper and 1 tablespoon lemon juice. With machine on, add almonds through hole in lid. Makes 1/2 cup.
