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  • 2 cloves garlic
  • 1/2 cup shelled pistachios
  • 2 cups loosely packed basil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup Parmigiano Reggiano cheese
  • 2 pounds large (16 to 20 count) shrimp,peeled and deveined
  • 2 red bell peppers, cut into large chunks


  1. To prepare pesto, combine garlic, pistachios, basil, lemon juice and salt in a processor; pulse until nuts are finely chopped. Add olive oil gradually through food chute and process until well combined. Add cheese and pulse 2 or 3 times. Makes about 1 cup.
  2. To prepare shrimp, heat grill. Thread shrimp on skewers alternately with red bell pepper pieces. Grill 5 to 10 minutes, until done. Serve with pesto (1 tablespoon per serving—you'll have pesto left over).

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The recipe was originally published as Grilled Shrimp and Bell Peppers on

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