Skewers
1 lb rotini (I used rainbow rotini)
Pre-bagged Baby Spinach
3 medium zucchinis
1-2 ears cooked, cut-off-the-cob corn
Tony Chachere's Creole Seasoning
1 packet Knorr's Pesto Sauce
Juice of two ripe limes
Olive Oil
Parmesan to taste
Preparation: Fire up yer coals so they're hot and ready! The best way to cook during the summer is on the grill, so put the shrimp on the BarBe! You could also pan-sear them, but then they wouldn't have that delectable smoky flavor.
1) Take the tails off the ends of your shrimp, if they're still on. Coat the shrimp in approx. 2 Tbsp. of Tony Chachere's Creole Seasoning. Toss the shrimp with the seasoning so that they are as evenly covered as possible. Skewer the shrimp (about 5 to a skewer seems to be best) so they are ready for grilling.
2) Begin boiling water for the pasta (cook to directions on the package).
3) Grill the shrimp while pasta is boiling away -- about 5-7 minutes per side, depending on the heat from the coals and your preference of charred-ness.
4) Quarter the zucchinis lengthwise and then cut them into slices.
5) When the pasta is done, drain it while running cool water over it...cooling the pasta down helps add to the summery fresh flavor of the dish.
6) Toss the drained pasta with the pesto mix, the lime juice, the cut corn, chopped zucchini and Parmesan. You may add salt/pepper to taste -- and more lime juice, if you want -- I found that as I ate, I was wanting more lime kick!
7) Once the shrimps are off the BarBe, the meal is ready to be assembled:
a) First, place a layer of spinach leaves on the plate.
b) Then spread a layer of the pasta/vegetable pesto over the fresh spinach.
c) Finally, take shrimp off skewers and add on top. Liberally!
d) If you want to dress this with something more, I recommend a vinaigrette -- I dashed a few drops of Balsamic on and I nommed the dish right up.
