Grilled Pesto Shrimp Skewers with Tomato Avocado Salsa and Brown Rice

As you know, I love Basil, especially in a pesto. This is a two part recipe and easy enough to make on a weeknight either on your grill or a grill pan on your stove top! First make the salsa, it's a little bit of chopping, so get that out of the way first so  you're ready to go...

Tomato Avocado Salsa

• 3 Vine Ripened Tomatoes, diced
• ½ small red onion, diced
• ½ avocado, diced
• Basil, chopped
• Italian Seasoning
• Garlic Seasoning
• Salt and Pepper
• ½ TB EVOO

1. Dice the tomatoes, onion and avocado and place in a medium bowl.
2. Add basil, garlic seasoning, salt and pepper, EVOO. Stir together and set aside in the fride.

Grilled Pesto Shrimp 

• 6-8 oz. Basil Pesto (packaged or homemade) *I used Wegman’s pesto from the Olive Bar
• 1 lb fresh medium shrimp, peeled and deveined
• kosher salt and fresh pepper to taste
• garlic seasoning
• 6 wooden skewers

1. Combine raw shrimp with pesto and seasoning in a bowl, and marinate a few hours in the fridge. Soak wooden skewers in water at least 20 minutes. Once marinated and ready to grill, thread the shrimp onto 6 skewers (about 5 shrimp per skewer) 
2. Heat an indoor grill pan (or outside grill, I don’t have one yet at my casa so indoor for me!) over medium-low heat until hot. Be sure the grates are clean and spray lightly with PAM. 
3. Place the shrimp on the hot grill and cook until shrimp turns pink on the bottom, about 3-4 minutes; turn and continue cooking until shrimp is opaque and cooked through, about 3-4 minutes.
4. Serve with tomato avocado salsa and rice on the side, enjoy!

Servings: 7  Serving Size: 1 skewer • WW Points+: 5 pts

Calories: 180 • Fat: 8.4 g • Protein: 25.3 g • Carb: 0.4 g • Fiber: 0.2 g • Sugar: 0 g

Sodium: 292 mg (without salt)

Source: original recipe adapted from Skinnytaste.com