Keto Pesto Shrimp Kabobs

Thaw the frozen wild shrimp in a bowl of cold water for 5-7 minutes.

Pat the thawed shrimp dry with a paper towel.

Pour pesto over the shrimp in a bowl and toss to coat.

Skewer the shrimp separately from the beef sausages to prevent overcooking the shrimp.

Preheat the grill to high heat, around 450°F.

Place the skewers on the barbecue and cook until done.

Prepare a salad with chopped cherry tomatoes, mozzarella balls, pesto, and fresh basil.

Toss the salad ingredients together until mixed well.

Serve the kabobs with a pesto aioli dip and blackberries on the side.

Equipment Needed

Spice Level:

Dietary

Allergens