Ingredients

2 Servings

Meat & Seafood

  • Large Shrimp (U-10) 12

Canned/Bottled Goods

  • Pitted Kalamata Olives 1/2 cup

Produce

  • Globe Eggplant 1/2

  • Lemon 1

  • Red Onion 1/2

Pantry

  • Canola Oil 1 Tbsp

  • Iodized Salt 1 pinch

  • Black Pepper 1 pinch

Packaged Products

  • Bamboo Skewers 4

  • Pesto 1/4 cup

Preparation

  1. Soak Skewers

    Soak skewers in water for 10 to 30 minutes before cooking.

    • 4 , 6-inch Bamboo Skewers

  2. Prepare Veggies

    Quarter the lemon and slice thinly. Cut the eggplant into 1 inch square chunks for skewering. Cut the onion into 1 inch square shaped chunks for skewering.

    • 1/2 Globe Eggplant
    • 1 Lemon
    • 1/2 Red Onion
    • 1/2 cup Pitted Kalamata Olives

  3. Prepare Shrimp

    Peel and devein shrimp.

    • 12 , large (U-10) Large Shrimp (U-10)

  4. Assemble Kabobs

    Alternate the shrimp and vegetable pieces on skewers. Tip: Leave room on the ends for handling!

  5. Reserve Pesto Sauce

    • 1/4 cup Pesto

  6. Cook Kabobs

    Season skewers with a little oil, salt & pepper. Sear in a greased skillet, turning over as browning occurs and to ensure even cooking.

    • 1 Tbsp Canola Oil
    • 1 pinch Iodized Salt
    • 1 pinch Black Pepper

  7. Serve

    Spoon pesto sauce over kabobs. Way to stick with it! Enjoy your meal.

Suggested Meals

Sesame Ginger

Salmon

Quaker Oats Apple

Pie Smoothie

Lean Green

Smoothie

PB&J

Smoothie

Mexican Meatball

Tortellini Soup

Nutrition

  Amount per
serving		 Daily value percentage
Calories 510 kcal  
Total Fat 24 g 31%
Total Saturated Fat 4 g 21%
Unsaturated Fat 20 g  
Cholesterol 340 mg 113%
Sodium 2290 mg 100%
Total Carbohydrate 27 g 10%
Fiber Total Dietary 11 g 38%
Sugars Total 13 g  
Good Source: Protein 43 g 86%
Vitamin C 23 mg 25%
Calcium Ca 293 mg 25%
Iron Fe 1.7 mg 10%
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By Innit Culinary Team