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.