PESTO CITRUS PROSCIUTTO GRILLED SHRIMP

Pesto Citrus Prosciutto Grilled Shrimp image

This recipe compliments of contest winner Sonya G. of Moorhead, MN.

Provided by @MakeItYours

Categories Seafood

Number Of Ingredients 21

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Ingredients

6 tablespoon(s) olive oil
1 small red pepper, divided
1 small red onion
1 - zucchini, sliced
1/2 teaspoon(s) salt, divided
1/2 teaspoon(s) pepper, divided
24 - extra large uncooked shrimp, peeled and deveined
1/2 cup(s) prepared pesto, divided
12 slice(s) prosciutto, cut in half lengthwise
1/2 cup(s) orange juice concentrate, divided
1 clove(s) garlic, minced
3/4 cup(s) quinoa
1/2 teaspoon(s) salt, divided
1/2 teaspoon(s) ground white pepper, divided
1-1/2 cup(s) chicken stock
1/2 cup(s) basil leaves, cut into chiffonade
1 cup(s) Mandarin orange segments, drained
1/2 cup(s) diced fresh pineapple
1/8 cup(s) diced water chestnuts
2 tablespoon(s) sliced scallions
3 tablespoon(s) orange juice

Steps:

Heat grill to medium high heat. Peel onion and cut in quarters. Remove seeds from pepper and cut in quarters. Place in bowl with zucchini. Drizzle with 2 tablespoons olive oil and sprinkle with 1⁄8 teaspoon each salt and pepper.
Place in grill basket. Cook until softened, about 4-5 minutes, or until grill marks form. Remove vegetables from grill. Place on cutting board and allow to cool.
Dice vegetables and set aside.
Place shrimp on work surface. Place half of pesto in a small bowl. Brush shrimp with pesto. Wrap shrimp with prosciutto. Place three shrimp on each metal skewer. Set on platter.
Set aside three tablespoons of orange juice concentrate. Brush prosciutto with remaining orange juice concentrate. Drizzle skewers with 2 tablespoons of olive oil. In a medium saucepan, heat 2 tablespoons olive oil over medium heat on grill's side burner. Add garlic and cook one minute.
Add orange juice concentrate, 2 tablespoons pesto and chicken stock. Increase heat and bring to a boil. Add quinoa and 1⁄4 teaspoon each of salt and pepper. Reduce heat to medium low and simmer for 15 minutes or until quinoa becomes translucent.
Add half of peppers and onions, all of zucchini, two tablespoons of basil leaves and 1⁄2 cup of Mandarin oranges with quinoa. Stir to combine. In a medium bowl, combine remaining red peppers, onions, remaining Mandarin orange segments, pineapple, water chestnuts, scallions and two tablespoons of basil leaves. Toss with juice, 1⁄8 teaspoon each salt and pepper.
Using tongs, place shrimp skewers on grill rack and cook until prosciutto has become somewhat crispy and shrimp have turned pink, about 4-5 minutes on each side. Remove from grill.
Divide quinoa among four plates. Drizzle remaining pesto over quinoa. Place two skewers of shrimp on top and spoon salsa over the top. Garnish with remaining basil.