If you want to make it, here is what you do:
We bought a pound and a half of the medium shrimp at Albertson's. Rinse, peel and devein. Let shrimp marinate in some basil pesto for the time it takes you to prepare rest of dish. After letting marinate, thread shrimp onto bamboo skewers that you have soaked in water about 10 min. You can make the pesto or buy it, we bought it at Henry's. You only use a couple T per pound of shrimp, enough to coat, don't measure, it's for sissies! Meanwhile, rough chop, 2 zukes, one each, bell pepper and yellow pepper, and about 2 cups of cherry or grape tomatoes, halved. ( I used cherries from my brother's garden) It calls for corn, and I used a whole bag of sweet white corn. You could add onion or yellow squash or whatever you like, I used what I had. Saute the veggies in a wee bit of olive oil, and don't put the toms in until the very end. About 10 min. for the veggies, on a med/high heat, then add toms. Only a minute or so for the tomatoes, until the skin cracks. At very end, toss in a handful of torn FRESH basil leaves...wow what a flavor punch that adds! This process takes longer than grilling the shrimp, which Greg grilled for about 2 min. each side. Serve the grilled shrimp on a bed of succotash. BEAUTIFUL and colorful dish. I had thrown a few chicken breasts into the oven over rice too, just because I had them. So we had both. Try it...and let me know what you think.