Oven-Roasted Pesto Shrimp Skewers
Tossed with pesto and sprinkled with red pepper flakes, these oven-roasted shrimp make a flavorful appetizer.
- 1 package (2 lb.) frozen uncooked peeled and deveined medium shrimp, about 60 total, thawed
- 1 container (7 oz.) prepared pesto
- 1/2 tsp. red pepper flakes
Position a rack in the upper third of the oven and preheat to 400°F. Line a large baking sheet with parchment paper. Soak 30 small wooden skewers in water to cover for 10 minutes and then drain.
In a bowl, combine the shrimp and pesto and toss until the shrimp are evenly coated. Thread 2 shrimp onto each skewer. (The skewers can be prepared up to this point, covered with plastic wrap and refrigerated for up to 24 hours.)
Arrange the skewers in a single layer on the prepared baking sheet. Sprinkle with the red pepper flakes. Roast the shrimp until just opaque throughout, 8 to 10 minutes. Transfer the shrimp skewers to a warmed platter and serve immediately. Makes 30 skewers; serves 12.
Adapted from Williams-Sonoma Entertaining with the Seasons (Free Press, 2010).