You are here: Home » Recipes » Grilled Shrimp and Bell Peppers Grilled Shrimp and Bell Peppers Recipe by RelishKitchen Tested Yield 8 servings Prep 15 mins Cook 5 mins A surprising pesto with pistachios takes humble seafood skewers to new flavor heights. Photography: Mark Boughton / Styling by Teresa Blackburn PrintEmail 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." Ingredients Pistachio-Basil Pesto:2 cloves garlic1/2 cup shelled pistachios2 cups loosely packed basil1 tablespoon lemon juice1/2 teaspoon salt1/3 cup extra-virgin olive oil1/4 cup Parmigiano Reggiano cheeseShrimp:2 pounds large (16 to 20 count) shrimp,peeled and deveined2 red bell peppers, cut into large chunks Instructions 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. 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).