Asparagus Skewers
These Asparagus Skewers were so delicious and so interesting/creative! We were given the idea by my Aunt who had a similar dish at a restaurant she went to, so we decided we had to give them a try!
While you can put whatever you please on your asparagus skewer, we decided to go with a combination of shrimp, sea scallops, cherry tomatoes, and basil leaves! This combination was absolutely delicious paired with the pesto and Panko breadcrumbs! This dish is also super summery, and as summer is starting to near an end we want to make as many veggie and seafood dishes as possible!
While it was a little tricky spearing the veggies and seafood with the asparagus, it was most definitely worth the effort!
Ingredients:
½ pound of asparagus spears (not very thin)
½ pound of jumbo shrimp
½ pound of dry sea scallops
Fresh basil leaves
12 medium sized cherry tomatoes
½ cup of pesto homemade or store-bought
Salt and pepper
⅓ cup of Panko breadcrumbs
Directions:
Pre-heat the oven to 425 degrees
Thread the shrimp, a basil leaf, a tomato, a scallop, and a tomato in that order on the asparagus spears; to do this use a small, sharp paring knife to make an opening in the shrimp, tomatoes, and scallops
Place them on a baking sheet covered in parchment paper; sprinkle them with salt and pepper; drizzle with the pesto making sure they are coated well
Sprinkle each skewer with some of the Panko and bake for approximately 15 minutes until cooked through
