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Ingredients
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1.25 lb. peeled and deveined large shrimp
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2 tsp. Hidden Valley® Original Ranch® Salad Dressing, Seasoning and Recipe Mix Shaker
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2 tbsp. olive oil
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0.5 cup prepared pesto, plus more for serving
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wooden skewers, soaked for at least 20 minutes
1 Food Prep
In a large bowl, combine your shrimp, Hidden Valley® Original Ranch® Salad Dressing, Seasoning and Recipe Mix Shake and olive oil. Toss to coat evenly.
- Then, for an easier cook, thread 4–5 shrimp on each skewer.
2 Grill Prep
- Fuel: We recommend Kingsford® Original Charcoal Briquets
- Method: Direct-Heat Grilling
- Temp: 450°F (High Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Brush your shrimp evenly with the pesto, then place your skewers on the grate. Cook for about 2 minutes on each side until your shrimp reaches an internal temperature of 145ºF. Your shrimp should look opaque and cooked through.
- Serve immediately with additional pesto or ranch dressing if desired.
For safe meat preparation, reference the USDA website.
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