Pesto Shrimp Brochette

• 1/4 cup Land O Lakes Butter, softened
• 2 tablespoons prepared pesto sauce
• 1 pound large (21 to 30 count) fresh raw shrimp, peeled, deveined
• 2 medium zucchini, diagonally sliced 3/4 inch
• 2 medium yellow summer squash, diagonally sliced 3/4 inch
• 12 (8-inch) wooden skewers, soaked in water 30 minutes or metal skewers
• Hot cooked couscous, pasta or rice, if desired

1. Heat gas grill on medium or charcoal grill until coals are ash white.
2. Combine butter and pesto in bowl; mix well.
3. Reserve 1 tablespoon butter mixture; set aside.
4. Thread shrimp and vegetables onto separate skewers.
5. Brush shrimp and vegetables with butter mixture.
6. Place vegetable kabobs onto grill.
7. Grill, turning and brushing with butter mixture once, 8-10 minutes or until lightly browned.
8. Place shrimp kabobs onto grill.
9. Grill, turning and brushing with butter mixture, 6 -8 minutes or until shrimp turn pink.
10. Brush reserved butter mixture onto shrimp and vegetables before serving.
11. Serve with couscous, pasta or rice, if desired.

butter, pesto sauce, shrimp, zucchini, summer, wooden skewers, pasta

Taken from www.landolakes.com/recipe/2750/pesto-shrimp-brochette (may not work)