Shrimp Skewers with Basil Pesto

1 bags of Bowl & Basket shrimp peeled and deveined

8 metal skewers

3 yellow squash cut into cubes or slices

3 sweet vidalia onion cut into slices

3 red bell peppers cut into squares

3 yellow bell peppers cut into squares

1 bottle of your preferred brand of Italian dressing

1 ½ cups extra virgin olive oil, divided ( follow steps )

salt and pepper, to taste

3 bunches of fresh basil washed

6 cloves of peeled garlic

1 pt pine nuts

3 tbsp parmesan grated

lemon juice, for garnish

3 heirloom tomatoes

Begin to build your shrimp skewers by starting with some of your vegetables

Alternate the vegetables and shrimp to create a well balanced and colorful shrimp skewer.

Season the skewers with salt and pepper.

Brush the skewers with extra virgin olive oil ( about 1/2 cup ), and Italian dressing

Grill over a clean and hot grill.

Create the Basil Pesto, first wash the Basil.

Place the garlic, pine nuts, 1 cup of extra virgin olive oil, salt and pepper into a food processor, and begin to puree them until chunky.

Add the basil to the food processor and begin to puree until smooth.

Lastly add the parmesan cheese and incorporate it by returning the food processor to medium speed.

Remove the pesto from the food processor and place in a large bowl and place it in the refrigerator until needed.

Plate the shrimp skewers on a platter lined with sliced heirloom tomatoes.

Garnish with a drizzle of basil pesto and a squeeze of fresh lemon juice to serve.