Recipe: Shrimp Skewers with Almond Pesto/Grilled Shrimp with Pasta Pesto Salad

Stephen: Here are two recipes that have the three items you requested... I hope one is close to what you want. Let us know if not.... I'd be glad to keep looking.
____________________________

Shrimp Skewers with Almond Pesto

Makes 6 skewers

6 jumbo shrimp--uncooked, peeled, and deveined
6 8" bamboo skewers (soaked in cold water for 1 hour)

Marinade:

1/4 cup olive oil
1 teaspoon salt
1 teaspoon pepper
1/4 cup fresh, chopped basil leaves
1 tablespoon chopped garlic

Pesto Sauce:

1 cup loosely packed parsley, large stems removed
1 cup basil leaves, packed
2 tablespoons minced garlic
1 tablespoons finely ground almonds
3/4 cup olive oil
1 teaspoon salt
1 teaspoon white pepper
2 tablespoons lemon juice

Straighten each shrimp without breaking it,
and insert the bamboo skewer lengthwise. It
should look like a shrimp lollipop.
Combine the marinade ingredients in a
small bowl, mix well, and pour over the
shrimp in a large, shallow pan. Coat well.
Refrigerate for about 2 hours.

Prepare the pesto sauce in a blender. Combine
the parsley, basil, garlic, almonds, and a
little oil at first, pureeing. With the
motor running, slowly pour the remaining
oil in, then season with the salt, pepper,
lemon juice, and puree a brief moment longer.
Scrape into a small serving bowl and set aside.

Grill the shrimp about 2 minutes on a side.
Place the pesto sauce in the center of a
serving platter, and arrange the shrimp
skewers around it.

__________________________________

GRILLED SHRIMP W/PASTA PESTO SALAD

Ingredients-----------

1/3 pound Linguine
8 Extra-large shrimp, shelled, deveined
1 Green pepper; chopped
1 Red bell pepper; chopped
1/2 Lemon, for juice
Olive oil

***FOR PESTO:
1 1/2 Bunches Fresh Basil
1/2 Clove garlic -- halved
1/2 Lemon -- for juice
3 1/2 tablespoons Olive oil
2 1/2 tablespoons Pine nuts -- toasted
4 teaspoons Fresh Parmesan -- grated
White pepper -- to taste

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.