Recipe - Grilled Shrimp With Pasta Pesto Salad

1/3 pound Linguine
8 Extralarge shrimp; shelled,
deveined
1 Green pepper; chopped
1 Red bell pepper; chopped
One half Lemon; for juice
Olive oil

FOR PESTO
1 One half bn Fresh basil
One half Clove garlic; halved
One half Lemon; for juice
3 One half tablespoon Olive oil
2 One half tablespoon Pine nuts; toasted
4 teaspoon Fresh Parmesan; grated
White pepper; to taste

Date: Fri, 05 Apr 1996 19:59:33 EST

From: AKSC87A@prodigy.com ( MARY JO KNAPPER)

GARNETT PJXG05A First prepare pesto: Puree basil, garlic, and lemon juice
in food processor. With machine running, gradually add olive oil, then pine
nuts. Stir in Parmesan and season to taste with white pepper. Cook linguine
until al dente. Drain in a colander and rinse with cold water. Chill pasta
in large bowl. Add pesto, peppers, and lemon juice and toss. Transfer to
serving plates. Rub shrimp lightly with olive oil. Thread on a skewer and
grill or broil until pink, about 3 to 5 minutes. Top pasta with 4 shrimp
per serving.

MCRECIPE@MASTERCOOK.COM

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