Ingredients

Scale

For each serving of pesto shrimp:

4 oz. raw peeled shrimp, tail-on
1 – 2 Tablespoons pesto (store bought or homemade)
1/2 Tablespoon olive oil
Old Bay Seasoning

For the grilled veggies:

Sliced baby bella mushrooms
Cloves of garlic, peeled and chopped fine
A bit of butter
Thinly sliced vidalia onions
Thinly sliced zucchini
Mini sweet peppers (or bell peppers), cored and sliced into strips
Red Robin Seasoning (or your favorite seasoned salt), Trader Joe’s 21 Seasoning Salute (or your favorite salt-free seasoning mix, such as Mrs. Dash) and Old Bay Seasoning

And the raclette: raclette cheese, sliced into 1/4 inch slices

Instructions

Toss the shrimp with the pesto and olive oil. Let marinate for about 30 minutes.
Meanwhile prepare the veggies. Heat the raclette grill (or other indoor grill) over medium heat. Cover the surface with a smear of butter and when the butter gets bubbly, add the garlic to one side of the grill. Grill until the garlic is fragrant, then add the mushrooms over the garlic. Sprinkle with seasonings and cover with the lid to one of your medium pans. Uncover and stir several times, recovering each time and seasoning as needed, until the mushrooms are tender.
On the other side of the grill, begin cooking the onions and zucchini until the onions are soft and translucent. Add the pepper strips and cook a while longer, until all the veggies are tender. Sprinkle with all of the seasonings.
When the mushrooms are done, remove them from the grill, making space for the shrimp.
Add the marinated shrimp (with pesto) and sprinkle with Old Bay seasoning. Cook for 1 – 2 minutes on each side, flipping when the shrimp is getting pink on the lower side. Remove the shrimp.
Set the raclette cheese in the cheese holder sections of the grill and let them grill until good and melty. While the cheese is melting, move the veggies around on the grill, letting them soak in some of that lovely pesto flavor.
To serve: Make a bed of veggies and mushrooms on your plate. Top with shrimp, then slide one serving of the raclette on top. Enjoy!

Notes

For the veggies: I used 3 cloves of garlic 8 oz. baby bella mushrooms, 3 mini sweet peppers and about 1/4 of a vidalia onion. This is probably enough veggies for two people for dinner.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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