Garlic scapes, parsley and freshly-hulled green peas make up this delicious sauce and it marries perfectly with these potato and shrimp skewers.
- Bamboo skewers
- Large pot
- Food processor
- 12 shell-on shrimp, fresh and uncooked
- 1 zucchini, sliced into 1/4-inch thick rounds
- 1 lb Little Potatoes
- 1 garlic scape (the green shoots)
- 1/3 cup fresh green peas, shelled
- 1/2 cup fresh parsley
- 1/4 cup walnuts
- 1/3 cup olive oil
- (To taste) salt
Start by soaking 6 to 8 bamboo skewers in cool water (ignore if you are using metal skewers). Try to let them soak for as long as you can, ideally 24 hours before making this dish.
Once you’re ready to put everything together, parboil the potatoes by bringing a large pot of salted water and the potatoes to a boil. Cook at a simmer until tender, about 20 minutes. Drain off the water and set aside the potatoes to cool.
To make the Green Pea Pesto, add all ingredients into a food processor and mix on high. Taste and adjust seasonings if necessary. Don’t worry if it seems a little lumpy—this texture lends a wonderful dimension when paired with the skewers!
Pre-heat your barbecue (at high heat) and while it warms, thread your cooked potatoes, zucchini slices and fresh shrimp onto the prepared bamboo skewers.
Reduce barbecue heat to medium, brush each skewer with a bit of oil so they don’t stick, and cook for about 3 to 4 minutes a side or until the shrimps are bright pink.