Grilled Pesto Jumbo Shrimp Skewers

• Meanwhile, finely chop chives.
• Halve tomatoes.
• Halve zucchini lengthwise, then halve each piece lengthwise again. (NOTE: You should have 8 zucchini spears.)
• Core, then quarter peppers.
• Add zucchini, peppers and half the pesto to a large bowl. Toss to combine.
• Remove and discard outer layer of iceberg lettuce. Halve lettuce head, leaving core intact (NOTE: Lettuce will be cored and quartered later).

• Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
• Add shrimp, remaining pesto and 1 tbsp (2 tbsp) oil to a medium bowl, then toss to coat. Thread 6 or 7 shrimp onto each wooden skewer.

• Add zucchini and peppers to one side of the grill. Close lid and grill, flipping halfway through, until tender-crisp, 8-10 min. (NOTE: If zucchini cooks faster than peppers, transfer zucchini to a plate and cover to keep warm.)
• Meanwhile, spread remaining garlic spread on the cut sides of the lettuce halves.
• Add lettuce to the other side of the grill. Close lid and grill, until marked, 1-2 min.
• When done, transfer lettuce, zucchini and peppers to a cutting board.

In dev: Is it too difficult to grill lettuce? Should this step be omitted and do a regular wedge salad?

• Add shrimp to the grill. Close lid and grill, flipping once, until shrimp are cooked through, 4-6 min.

In dev: Does this timing work to get the veggies tender-crisp or should the shrimp be skewered and cook veggies separate?