Pumped Up Frozen Pizza with Parmesan
Sartori® Classic Parmesan • Serves 4-6
1 ¼ cups pesto; 8 skewers
About 30 minutes, not including marinating time
Sweet shrimp in savory pesto, grilled alongside summer veggies- these skewers are the perfect party fare. The Rosemary-Olive Oil-Asiago Pesto is too delicious to skimp on; this recipe makes enough to marinate the shrimp plus slather on the veggies and spread on grilled bread. This pesto is also a fabulous stir-in for pasta, topper for corn on the cob, accompaniment for any grilled seafood or meats, and even perfect for pizza!
1 ½ cups arugula, lightly packed
¾ cup grated Rosemary & Olive Oil Asiago
⅓ cup roasted almonds, chopped
½ teaspoon garlic powder
¼ cup fresh lemon juice
¼ teaspoon salt
¾ cup extra virgin olive oil
24 jumbo shrimp, peeled and deveined
8x 1-inch chunks red bell pepper
8x 1/2-inch wedges or chunks red onion
8x 1/2-inch chunks zucchini
8x 1/2-inch chunks yellow squash
1 teaspoon extra virgin olive oil
8x 10 or 12 inch skewers
To prepare pesto, combine the arugula, cheese, almonds, garlic powder, lemon juice, and salt in a food processor or blender. Pulse, until coarsely chopped, scraping down sides with a spatula. With the motor running, slowly drizzle in the olive oil. Continue to process until smooth.
Toss shrimp with ¼ cup pesto in a large bowl; let stand 10 minutes.
Toss vegetables with 1 teaspoon oil, salt, and pepper. Thread shrimp and vegetables alternately onto skewers. Place skewers on a grill rack lightly coated with oil or cooking spray. Grill 7 minutes or until shrimp are done, turning skewers occasionally.
Serve with remaining pesto, and grilled bread.