GRILLED PISTACHIO-LEMON PESTO SHRIMP

Grilled Pistachio-Lemon Pesto Shrimp image

Besides tasting great with shrimp, this pesto can be used on pasta or spread on a portobello mushroom or garlic bread topped with melted mozzarella. -Amy Jo Dale, Long Beach, California

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

3/4 cup fresh arugula
1/2 cup minced fresh parsley
1/3 cup shelled pistachios
2 tablespoons lemon juice
1 garlic clove, peeled
1/4 teaspoon grated lemon zest
1/2 cup olive oil
1/4 cup shredded Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 pounds uncooked jumbo shrimp, peeled and deveined

Steps:

Place the first 6 ingredients in a food processor; pulse until finely chopped. Continue processing while gradually adding oil in a steady stream. Add Parmesan cheese, salt and pepper; pulse just until combined. Transfer 1/3 cup pesto to a large bowl. Add shrimp; toss to coat. Refrigerate, covered, 30 minutes., Thread shrimp onto 8 metal or soaked wooden skewers; place on greased grill rack. Cook, covered, over medium heat until shrimp turn pink, 5-6 minutes, turning once. Serve with remaining pesto.

Nutrition Facts : Calories 236 calories, Fat 18g fat (3g saturated fat), Cholesterol 105mg cholesterol, Sodium 241mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 16g protein.