Garlic scapes, parsley and freshly-hulled green peas make up this delicious sauce and it marries perfectly with these potato and shrimp skewers.
Equipment
- Bamboo skewers
- Large pot
- Food processor
- 12 shell-on shrimp, fresh and uncooked
- 1 zucchini, sliced into 1/4-inch thick rounds
- 1 lb Little Potatoes
- 1 garlic scape (the green shoots)
- 1/3 cup fresh green peas, shelled
- 1/2 cup fresh parsley
- 1/4 cup walnuts
- 1/3 cup olive oil
- (To taste) salt
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Instructions
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Step 1
Start by soaking 6 to 8 bamboo skewers in cool water (ignore if you are using metal skewers). Try to let them soak for as long as you can, ideally 24 hours before making this dish.
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Step 2
Once you’re ready to put everything together, parboil the potatoes by bringing a large pot of salted water and the potatoes to a boil. Cook at a simmer until tender, about 20 minutes. Drain off the water and set aside the potatoes to cool.
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Step 3
To make the Green Pea Pesto, add all ingredients into a food processor and mix on high. Taste and adjust seasonings if necessary. Don’t worry if it seems a little lumpy—this texture lends a wonderful dimension when paired with the skewers!
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Step 4
Pre-heat your barbecue (at high heat) and while it warms, thread your cooked potatoes, zucchini slices and fresh shrimp onto the prepared bamboo skewers.
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Step 5
Reduce barbecue heat to medium, brush each skewer with a bit of oil so they don’t stick, and cook for about 3 to 4 minutes a side or until the shrimps are bright pink.
