Directions:
- Place the first six ingredients in a food processor; pulse until finely chopped. Continue processing while gradually adding oil in a steady stream. Add Parmesan cheese, salt and pepper; pulse just until combined. Transfer 1/3 cup pesto to a large bowl. Add shrimp; toss to coat. Refrigerate, covered, 30 minutes.
- Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Thread shrimp onto eight metal or soaked wooden skewers. Grill, covered, over medium heat 5-6 minutes or until shrimp turn pink, turning once. Serve with remaining pesto. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 427.77 Kcal (1791 kJ) | ||
| Calories from fat | 298.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.16g | 51% | |
|---|---|---|---|
| Cholesterol | 51.12mg | 17% | |
| Sodium | 1089.71mg | 45% | |
| Potassium | 157.89mg | 3% | |
| Total Carbs | 26.03g | 9% | |
| Sugars | 0.63g | 3% | |
| Dietary Fiber | 1.53g | 6% | |
| Protein | 8.96g | 18% | |
| Vitamin C | 7.3mg | 12% | |
| Iron | 1.3mg | 7% | |
| Calcium | 70.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 366.59 Kcal (1535 kJ) | ||
| Calories from fat | 255.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.42g | 51% | |
|---|---|---|---|
| Cholesterol | 43.81mg | 17% | |
| Sodium | 933.85mg | 45% | |
| Potassium | 135.31mg | 3% | |
| Total Carbs | 22.31g | 9% | |
| Sugars | 0.54g | 3% | |
| Dietary Fiber | 1.31g | 6% | |
| Protein | 7.68g | 18% | |
| Vitamin C | 6.2mg | 12% | |
| Iron | 1.1mg | 7% | |
| Calcium | 60.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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