Grilled Cilantro And Pistachio Pesto Shrimp Skewers

• 1 cup lightly packed cilantro sprigs
• 1/4 cup olive oil
• 2 limes
• 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

1. Heat grill to high (450u0b0 to 550u0b0). 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.
2. 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.

cilantro, olive oil, limes, salt, ground coriander, pistachios, shrimp, cabbage, flour tortillas

Taken from www.myrecipes.com/recipe/grilled-cilantro-shrimp (may not work)