Ingredient: zucchini, sliced in 1/2-inch slices cut in half

Its already late August so BBQ’s and salads are in full swing. There’s just something about cooking food outdoors on the grill that we Canadians absolutely love. If your a true BBQ lover, it doesn’t matter if its a block away, you will still catch that glorious smell.

BBQ season is not only for meat eaters. Just about any vegetable as well as numerous desserts can be cooked on the grill. For me, I love seafood, fish & chicken, for Brion, I guess I would have to add a bit of pork and beef.

This meal is a nice combination of shrimp, Parmesan zucchini and pasta salad. I kept the pasta salad real simple since we already had a vegetable. To give it some extra pizzaz, I made a roasted red pepper sauce which the little orecchietti pasta cups nicely. Nothing fancy, just plain good!

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Shrimp Kabobs with Orecchietti Pasta Salad

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Rating: 5
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Course

Lunch, Main Dish

Cuisine

American, European, Italian

Servings

MetricUS Imperial

Ingredients

Quick Roasted Red Pepper Sauce / Pasta

• 300 ml roasted red peppers
• 2 Tbsp butter,
• 4 cloves garlic, minced
• 1/2 tsp dried basil
• 1/2 cup 1/2 & 1/2 cream
• pepper to taste
• 400 grams orecchiette pasta

Marinade for Shrimp

• 300 grams WILD, jumbo shrimp, peeled & deveined
• 2 Tbsp soy sauce
• 1 1/2 - 2 Tbsp honey
• 1/4 cup water
• 1/2 tsp ginger
• 1/4 tsp garlic powder

Parmesan Zucchini

• 2 small zucchini, sliced in 1/2-inch slices cut in half
• 2 Tbsp butter, melted
• 1/4 cup Parmigano - Reggiano cheese, grated
• 1/4 tsp garlic powder

Course Lunch, Main Dish Cuisine American, European, Italian Servings MetricUS Imperial Ingredients Quick Roasted Red Pepper Sauce / Pasta 300 ml roasted red peppers 2 Tbsp butter, 4 cloves garlic, minced 1/2 tsp dried basil 1/2 cup 1/2 & 1/2 cream pepper to taste 400 grams orecchiette pasta Marinade for Shrimp 300 grams WILD, jumbo shrimp, peeled & deveined 2 Tbsp soy sauce 1 1/2 - 2 Tbsp honey 1/4 cup water 1/2 tsp ginger 1/4 tsp garlic powder Parmesan Zucchini 2 small zucchini, sliced in 1/2-inch slices cut in half 2 Tbsp butter, melted 1/4 cup Parmigano - Reggiano cheese, grated 1/4 tsp garlic powder

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Red Pepper Sauce

1. In a food processor, blend red roasted peppers along with 2 Tbsp of liquid from the jar. Puree the peppers until smooth, adding a Tbsp or two of water if needed to help it blend ( avoid adding too much liquid from the jar as it can be very acidic). Mince the garlic & add it to a skillet with the butter. Saute for 1-2 minutes or just until garlic has softened but not brown. Pour in the pureed peppers; add basil & pepper & stir to combine.
2. Allow sauce to come to a simmer; turn heat to low & simmer about 10 minutes, stirring often, until mixture thickens. Add cream, stirring until smooth. Meanwhile, cook pasta in salted boiling water until al dente about 12-13 minutes. Drain & add to sauce. Serve warm or cold.

Marinated Shrimp

1. In a bowl, whisk together all shrimp marinade ingredients; add shrimp & marinate at least 30 minutes.

Parmesan Zucchini

1. Prepare zucchini. In a bowl, combine Parmesan & garlic powder. Melt butter; toss zucchini slices in butter then coat with Parmesan mixture. On wooden skewers, alternate marinated shrimp with cubes of Parmesan zucchini. Roast in oven or on BBQ until shrimp is pink & cooked being careful not to overcook. Serve with orecchiette pasta salad.

Recipe Notes

• This tomato-free sauce could also be used as an alternative to a traditional pizza sauce.