Photo: Annabelle Breakey; Styling: Kevin Crafts
YieldsServes 4Total Time30 mins
AuthorElizabeth Farquhar, Portland,
Grilled Cilantro and Pistachio Pesto Shrimp Skewers

How to Make It

Step 1
1

Heat grill to high (450° to 550°). Put cilantro, oil, and zest and juice from 1 lime in a food processor. Pulse a few times, just until leaves are chopped. Add salt, coriander, and pistachios and process until smooth, scraping inside of bowl as needed.

Step 2
2

Mix shrimp and pesto in a medium bowl, tossing well to coat evenly. Thread shrimp onto metal skewers and grill until pink, turning once, about 2 minutes on each side. Serve with slaw, tortillas, and remaining lime, cut into wedges.

Ingredients

 1 cup lightly packed cilantro sprigs
 1/4 cup olive oil
 2 limes
 1/4 teaspoon salt
 1/8 teaspoon ground coriander
 1/2 cup toasted, unsalted pistachios
 1 pound large shrimp (26 to 30 per lb.), peeled and deveined
  Cabbage slaw of your choice
  Corn or flour tortillas, warmed

Directions

Step 1
1

Heat grill to high (450° to 550°). Put cilantro, oil, and zest and juice from 1 lime in a food processor. Pulse a few times, just until leaves are chopped. Add salt, coriander, and pistachios and process until smooth, scraping inside of bowl as needed.

Step 2
2

Mix shrimp and pesto in a medium bowl, tossing well to coat evenly. Thread shrimp onto metal skewers and grill until pink, turning once, about 2 minutes on each side. Serve with slaw, tortillas, and remaining lime, cut into wedges.

Grilled Cilantro and Pistachio Pesto Shrimp Skewers