Scampi skewers with tomato pesto – delicious & easy to grill

Here’s how to prepare it:

If necessary, devein the shrimp, wash them, and pat them dry with kitchen paper. Drizzle with lemon juice and season with pepper. Wash the cherry tomatoes and score each one once or twice with a sharp knife to prevent them from bursting during grilling.

Thread 4 scampi and 4 tomatoes onto each of the 4 skewers. Pour the olive oil into a small bowl. Peel the garlic cloves and press them through a press into the olive oil. Brush the olive oil all over the skewers, cover with foil, and refrigerate until ready to use.

For the pesto, chop the tomatoes very finely. Wash the basil, shake dry, pick off the leaves, and cut into strips. Chop the olives very finely. Mix all the prepared ingredients with the olive oil, transfer to a sauceboat, cover with foil, and let stand at room temperature until ready to use.

Remove the scampi skewers from the marinade, place them in a grill tray and grill over the hot grill for 8-10 minutes, turning frequently.

Chop the pine nuts and briefly toast them in a nonstick pan without fat. Sprinkle over the pesto and serve with the fish.

TipsMost shrimp you buy are already deveined. If not, cut along the back and remove the intestine, the black thread. If you like, you can leave the shrimp shells on while grilling to protect them from excessive heat. The shells can be easily pushed aside when skewering by cutting along the back.
The small tomatoes are skewered so that they fit into the crescent-shaped curve of the scampi.