Ingredients

2 Servings

Meat & Seafood

  • Large Shrimp (U-10) 12

Canned/Bottled Goods

  • Pitted Kalamata Olives 1/2 cup

Produce

  • Globe Eggplant 1/2

  • Lemon 1

  • Red Onion 1/2

Pantry

  • Canola Oil 1 Tbsp

  • Iodized Salt 1 pinch

  • Black Pepper 1 pinch

Packaged Products

  • Bamboo Skewers 4

  • Pesto 1/4 cup

Preparation

  1. Soak Skewers

    Soak skewers in water for 10 to 30 minutes before cooking.

    • 4 , 6-inch Bamboo Skewers

  2. Prepare Veggies

    Quarter the lemon and slice thinly. Cut the eggplant into 1 inch square chunks for skewering. Cut the onion into 1 inch square shaped chunks for skewering.

    • 1/2 Globe Eggplant
    • 1 Lemon
    • 1/2 Red Onion
    • 1/2 cup Pitted Kalamata Olives

  3. Prepare Shrimp

    Peel and devein shrimp.

    • 12 , large (U-10) Large Shrimp (U-10)

  4. Assemble Kabobs

    Alternate the shrimp and vegetable pieces on skewers. Tip: Leave room on the ends for handling!

  5. Reserve Pesto Sauce

    • 1/4 cup Pesto

  6. Cook Kabobs

    Season skewers with a little oil, salt & pepper. Sear in a greased skillet, turning over as browning occurs and to ensure even cooking.

    • 1 Tbsp Canola Oil
    • 1 pinch Iodized Salt
    • 1 pinch Black Pepper

  7. Serve

    Spoon pesto sauce over kabobs. Way to stick with it! Enjoy your meal.

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Nutrition

  Amount per
serving		 Daily value percentage
Calories 510 kcal  
Total Fat 24 g 31%
Total Saturated Fat 4 g 21%
Unsaturated Fat 20 g  
Cholesterol 340 mg 113%
Sodium 2290 mg 100%
Total Carbohydrate 27 g 10%
Fiber Total Dietary 11 g 38%
Sugars Total 13 g  
Good Source: Protein 43 g 86%
Vitamin C 23 mg 25%
Calcium Ca 293 mg 25%
Iron Fe 1.7 mg 10%
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By Innit Culinary Team