Photo: Annabelle Breakey; Styling: Kevin Crafts
Total Time
30 Mins
Yield
Serves 4

Grilled Cilantro and Pistachio Pesto Shrimp Skewers

How to Make It

Step 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

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.

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