Shrimp Skewers with Pesto on Grilled Vegetables

Ingredients

• 2 Zucchini
• 100 ml olive oil
• 350 g flat beans (string beans)
• Salt
• 10 mint leaves
• 2 tbsp fresh thyme leaves
• 3 tbsp white balsamic vinegar
• pepper (ground)
• 1 handful basil
• 2 Garlic cloves
• 30 g pine nuts
• 30 g freshly grated Parmesan
• 24 raw shrimp (headless, shell on)
• lemon wedges (for serving)

Instructions

1. 1.

   Wash and trim the zucchini, then slice diagonally into thin rounds. Brush with 2-3 tbsp olive oil and grill in a preheated grill pan until both sides have grill marks; set aside to cool.

2. 2.

   Wash and trim the beans, cut diagonally into sections. Blanch in boiling salted water for about 6‑8 minutes, shock in ice water, then drain. Wash and finely chop the mint. Combine mint, zucchini, thyme, and beans; whisk with balsamic vinegar and 3‑4 tbsp olive oil. Season with salt and pepper.

3. 3.

   Wash and dry the basil, peel and mince the garlic. In a mortar, combine basil, garlic, remaining olive oil, pine nuts, and parmesan to make pesto.

4. 4.

   Pat the shrimp dry with paper towels. Thread them onto eight skewers, season with salt and pepper, and brush with pesto. Grill on a preheated grill for 4‑5 minutes per side.

5. 5.

   Arrange the marinated vegetables as a bed on plates and place the skewers on top. Serve with lemon wedges.