Grilled Shrimp W/pasta Pesto Salad

GARNETT PJXG05A 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.