Kiana Mini Meal: Parsely Pesto Shrimp

We love summer! We barbecue a few times per week and enjoy healthy food, relaxing music and time with our family.  We love hanging out in the back yard, looking at the blue sparkling ocean, feeling the warm breeze and relaxing in the shade of the palm trees.  Here is one of my favorite Grilled Shrimp recipes. As you know, I love recipes that are simple to prepare, require a minimum of high quality ingredients, that are easy to clean up. This Parsley Pesto sauce is so easy to make and you can store the extra in the refrig for up to a week. 

Parsley Pesto Shrimp


1 lb. shrimp: rinsed and deveined
2 cups parsley
2 cups mint leaves: packed down to measure
1/2 tsp sea salt
2 Tbs. lime juice
1 cup pumpkin seeds aka pepitas: toasted (save 1/4 cup for your salad topper!)
2 cloves chopped garlic
1/4 tsp. cayenne pepper
1 cup extra virgin olive oil

Directions:
Combine all ingredients (except oil) into food processor or high speed blender.  Pulsate on high until finely chopped.  With food processor or blender running, slowly pour olive oil into the mixture.

Skewer shrimp, brush with olive oil and grill. Use medium/high heat until the shrimp changes from transparent/gray tone to opaque.  Appx. 2 minutes per side. Brush with Parsley Pesto. Serves 4.

Tip: Serve with crunchy romaine salad topped with pepitas (pumpkin seeds), brown rice and steamed asparagus.

Nutrition: Shrimp is high in protein, low in fat and calories. It is a good source of vitamin b12 and zinc.