Sun-Dried Tomato Pesto Shrimp Skewers - Dump and Go Dinner

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Thread 3 shrimp onto each set of skewers, using 2 skewers to keep shrimp from spinning.
2. Repeat to fill all skewers with shrimp.
3. Brush both sides of shrimp with pesto. Allow to marinate for 20 minutes.
4. Brush grill grates with oil to prevent sticking.
5. Grill for 2-3 minutes per side, on medium-high heat or until just white throughout. Don’t overcook.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Thread 3 shrimp onto each set of skewers, using 2 skewers to keep shrimp from spinning.
2. Repeat to fill all skewers with shrimp.
3. Place skewers into indicated number of gallon freezer bags, cut skewer tips off to prevent piercing the bag.
4. Place pesto into indicated number of pint freezer bags. Place one bag of pesto into each gallon freezer bag along with shrimp.
5. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. Remove shrimp and pesto from gallon bag and brush both sides of shrimp with pesto. Allow to marinate for 20 minutes.
3. Brush grill grates with oil to prevent sticking.
4. Grill over medium-high heat for 2-3 minutes per side, or until just white throughout. Don’t overcook.