Grilled Shrimp and Bell Peppers
- Yield: 8 servings
- Prep: 15 mins
- Cook: 5 mins
These shrimp apps are perfect for tapas, but if sherry isn't the order of the day, here are some wine ideas from Relish wine maven Wini Moranville: "Albariños always make a great match with seafood; conveniently, these elegant, aromatic and often herb-tinged whites mesh well with fresh, green pesto, too. Try Bodegas Terras Gauda’s Abadia de San Campio 2009 Albariño."
Ingredients
- Pistachio-Basil Pesto:
- 2cloves garlic
- 1/2cup shelled pistachios
- 2cups loosely packed basil
- 1tablespoon lemon juice
- 1/2teaspoon salt
- 1/3cup extra-virgin olive oil
- 1/4cup Parmigiano Reggiano cheese
- Shrimp:
- 2pounds large (16 to 20 count) shrimp,peeled and deveined
- 2-- red bell peppers, cut into large chunks
Instructions
- 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.
- 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).
Nutritional Info *per serving
- Calories 230
- Glycemic Load 0
- Fat 15g
- Saturated Fat 2.5g
- Polyunsaturated Fat 2g
- Monounsaturated Fat 9g
- Cholesterol 145mg
- Sodium 860mg
- Potassium 310mg
- Carbohydrate 6g
- Fiber 2g
- Sugars 2g
- Protein 19g
- Trans Fat 0g
- Vitamin A 35%
- Vitamin C 70%
- Calcium 10%
- Iron 6%