Name: Shrimp, Orange and Zucchini Kabobs with Rosemary Pesto
Prep time: 30 min
Cook time: 6 min
Total time: 36 min
Ingredients: 1/2 cup plus 3 tablespoons extra virgin olive oil; 1/4 cup fresh orange juice; 2 tablespoons honey; 1/2 teaspoon crushed red pepper flakes; 1-3/4 pounds raw 16-20 count tail-on, peeled and deveined shrimp, thawed if necessary; 8(10-inch) metal or wooden skewers; 1/2 cup pine nuts; 1-1/2 cups drained, sliced roasted red peppers; 1-1/ 2teaspoons balsamic vinegar; 1 teaspoon kosher salt; 1/2 teaspoon fresh ground black pepper; 1 garlic clove, minced (about 1 teaspoon); 1/2 teaspoon fresh lemon juice; 1/4 cup coarsely chopped fresh rosemary leaves; 2 tablespoons coarsely chopped fresh mint leaves; 3 medium oranges, quartered, then cut into 1/2-inch-thick wedges; 1/2 medium zucchini, cut lengthwise in half, then cut crosswise into 1/2-inch-thick slices