Grilled Shrimp and Bell Peppers

Photography: Mark Boughton / Styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 15 mins
  • Cook: 5 mins

These shrimp apps are perfect for tapas, but if sherry isn't the order of the day, here are some wine ideas from Relish wine maven Wini Moranville: "Albariños always make a great match with seafood; conveniently, these elegant, aromatic and often herb-tinged whites mesh well with fresh, green pesto, too. Try Bodegas Terras Gauda’s Abadia de San Campio 2009 Albariño."


Pistachio-Basil Pesto:
2cloves garlic
1/2cup shelled pistachios
2cups loosely packed basil
1tablespoon lemon juice
1/2teaspoon salt
1/3cup extra-virgin olive oil
1/4cup Parmigiano Reggiano cheese
2pounds large (16 to 20 count) shrimp,peeled and deveined
2 red bell peppers, cut into large chunks


  1. To prepare pesto, combine garlic, pistachios, basil, lemon juice and salt in a processor; pulse until nuts are finely chopped. Add olive oil gradually through food chute and process until well combined. Add cheese and pulse 2 or 3 times. Makes about 1 cup.
  2. To prepare shrimp, heat grill. Thread shrimp on skewers alternately with red bell pepper pieces. Grill 5 to 10 minutes, until done. Serve with pesto (1 tablespoon per serving—you’ll have pesto left over).

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