This post has been compensated by Inmar Intelligence and its advertiser. All opinions are mine alone. #MyMazolaMarinade
One of my favorite summer dishes is grilled shrimp. For some added flavor, we often use a pesto marinade made with Mazola® Corn Oil. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, visit Mazola.com.
With warmer weather, we have been firing up the grill about 2-3 times a week. Since the grill is my husband’s baby, he does almost all the grilling, while I help do the prep work and side dishes.
Many times when we grill, we use a marinade for some of the foods, as it adds great flavor to the dish. I can prep the food and marinade it during the day so it is ready for the grill when my husband gets home.
Making your own marinades is very easy. You can bring out lots of amazing flavors in meats, seafood, and vegetables with the right marinades. For the base of the marinades, I use Mazola Corn Oil.
Mazola Corn Oil is a heart-healthy* cooking oil and creates marinades that make great-tasting food because it has a neutral taste that lets the natural flavor of your food stand out. With a high smoke point (450˚F), the oil is great for grilling (and stir-frying) at high temperatures.
Grilled Pesto Shrimp Recipe
(scroll down for printable recipe card)
- 2lbs thawed uncooked, deveined shrimp (peeled, optional)
- 1 cup Mazola® Corn Oil
- 1/4 cup lemon juice (2 lemons)
- 1/2 cup chopped walnuts
- 1 cup fresh basil leaves, packed
- 1 tablespoon coarse salt
- 1 tablespoon minced garlic
- Grated parmesan cheese
- Lemon wedges
To make the marinade, add Mazola Corn Oil, lemon juice, walnuts, basil leaves, salt, and garlic to a food processor and blender. Pulse several times and then run slowly until smooth.
Add the shrimp to an airtight container or storage bag.
Pour pesto marinade over the shrimp and gently mix until all the shrimp are coated. Seal the container and refrigerate for at least an hour.
When ready to grill the shrimp, preheat grill to 400°F.
Add shrimp to skewers. If using wooden skewers, soak the skewers in water first, so they don’t burn on the grill.
Place shrimp skewers on the grill over direct heat for 3 minutes. Flip each skewer and cook for another 3 minutes, until fully cooked.
Remove from the grill and sprinkle shrimp with grated parmesan cheese. Serve immediately along with lemon wedges.
The shrimp can be added to a salad or served alongside fresh vegetables.
*see Mazola.com for more information on the relationship between corn oil and heart health.