Grilled Shrimp W/Pasta Pesto Salad

Recipe Ingredients

1/3 lb	151g / 5.3oz	Linguine
8		Extra-large shrimp - shelled, deveined
1		Green pepper; chopped
1		Red bell pepper; chopped
1/2		Lemon - for juice
		Olive oil
		For Pesto
1 1/2		Fresh basil
1/2		Garlic - halved
1/2		Lemon - for juice
3 1/2 tablespoons	52ml	Olive oil
2 1/2 tablespoons	37ml	Pine nuts - toasted
4 teaspoons	20ml	Fresh parmesan - grated
		White pepper - to taste

Recipe Instructions

First prepare pesto: Puree basil, garlic, and lemon juice in food processor. With machine running, gradually add olive oil, then pine nuts. Stir in Parmesan and season to taste with white pepper. Cook linguine until al dente.

Drain in a colander and rinse with cold water. Chill pasta in large bowl. Add pesto, peppers, and lemon juice and toss. Transfer to serving plates.

Rub shrimp lightly with olive oil. Thread on a skewer and grill or broil until pink, about 3 to 5 minutes. Top pasta with 4 shrimp per serving.

Source:
Mario Batali

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