Ingredients
20 FRESH/FROZEN MEDIUM SHRIMP
1 TBSP OLIVE OIL
1/4 CUP PURCHASED BASIL PESTO
20 4 INCH SKEWERS
20 1 INCHES CHUNKS FRESHG MOZARELLA
20 GRAPE TOMATOES
2 TBSP BALSAMIC VINAIGRETTE SALAD DRESSING
GROUND BLACK PEPPER
Preparation
*PEEL AND DEVEIN SHRIMP *RINSE & PAT DRY W/ PAPER TOWELS *IN LARGE SKILLET, COOK SHRIMP IN HOT OIL OVER MED. HEAT FOR 2-4 MIN. *SPREAD SHRIMP IN SINGLE LAYER ON BAKING SHEET *COVER & CHILL AT LEAST ONE HOUR *IN MEDIUM BOWL, COMBINE SHRIMP & 1/4 CUP OF PESTO & TOSS TO COAT *ON EACH SKEWER, THREAD A SHRIMP, MOZARELLA CHUNK & TOMATO *BRUSH W/ ADDITIONAL PESTO & VINAIGRETTE *SPRINKLE W/ BLACK PEPPER
