Remember that Pesto sauce Jackie made for the Pesto Chicken Pizza on Friday? Well we still had some leftover and we had a bag of 16/25 Shrimp in the freezer… so why not make a simple tasty dinner???
I started out by heating up the Mini Big Green Egg to about 400 and then after peeling and drying the shrimp I put them on au natural to just get some grilled goodness.
They took almost no time to cook… a couple minutes later
I tossed them around a couple more times before taking them off…
…and putting them back on a heated cast iron skillet
Then I added the leftover Pesto sauce
And cooked them for a couple minutes more till they were bubbling with goodness
We served these up with a Greek style cous-cous and some fresh Manitoba green and yellow beans.
So simple but so tasty!