Wild Shrimp Skewers with Almond Kale Pesto
2016-08-08 11:03:06
Serves 4
Nutrition Facts
Serving Size
118g
Servings
4
Amount Per Serving
Calories 156
Calories from Fat 36
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 179mg
60%
Sodium 890mg
37%
Total Carbohydrates 8g
3%
Dietary Fiber 4g
17%
Sugars 1g
Protein 23g
Vitamin A
32%
Vitamin C
26%
Calcium
31%
Iron
49%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- -1 cup organic kale (torn into small pieces, no stems)
- -1 cup basil leaves
- -¼ cup almonds
- -1 clove garlic
- -Extra virgin olive oil
- -¼ teaspoon salt (more to taste)
- -1 lemon, juiced
- -1½ lbs wild jumbo shrimp, peeled and deveined (weight after peeled)
- -8 wooden or metal skewers
Instructions
- 1. In a food processor pulse the kale, basil, almonds, and garlic until very finely chopped. Slowly add in 1/3 cup of olive oil while pulsing (you can add a few more tablespoons of olive oil to thin if necessary). Season with salt and pepper and stir in the lemon juice. Set aside.
- 2. Combine raw shrimp with 2/3's of the pesto (reserve the rest) and marinate a few hours in a bowl. Soak wooden skewers in water at least 20 minutes (or use metal ones to avoid this step). Thread shrimp onto the skewers.
- 3. Heat an outdoor grill or indoor grill pan over medium-low heat until hot. Place the shrimp on the hot grill and cook until shrimp turns pink on the bottom, about 3 minutes; turn and continue cooking until shrimp is opaque and cooked through, about 3 minutes more.
- 4. Serve with reserved pesto on the side.
Health Chef Lindsey http://healthcheflindsey.com/
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