Grilled Cilantro and Pistachio Pesto Shrimp Skewers
1 cup lightly packed cilantro sprigs
1/4 cup olive oil
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
How to Make It
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.
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.
Made the pesto in the blender and it worked fine. Pesto was a bit thick, but since the shrimp was damp after rinsing in water, I was able to mix the pesto and shrimp in a bowl without any problems. The taste of the grilled shrimp was incredible! Will definitely make this again! We ended up just eating the shrimp right off the skewers instead of making tacos. Would be excellent on top of a salad as well!