Grilled Shrimp With Thai-Style Pesto

½ cup packed fresh basil leaves

½ cup packed fresh cilantro leaves

½ cup packed fresh mint leaves

2-inch piece fresh ginger, peeled and thinly sliced

1½ teaspoons light brown sugar

¼ cup dry roasted peanuts

¼ cup lime juice

2 jalapeno peppers, seeded and quartered

2 tablespoons canola oil

½ teaspoon salt

1 pound raw shrimp, peeled and deveined

12 bamboo skewers

In a food processor or blender, combine the basil, cilantro, mint, ginger, brown sugar, peanuts, lime juice, jalapenos, oil and salt. Process until smooth. (The pesto can be made up to 4 days in advance and refrigerated.) Transfer to a serving bowl.

Heat a grill to medium-high. Thread the shrimp onto the skewers and grill, turning once, until the shrimp turn pink and opaque, about 2 minutes per side. Alternatively, set the oven to broil and cook the shrimp 4 inches from the heat, until they are pink and opaque, about 2 minutes per side.

Remove the shrimp from the skewers and serve with the pesto.

Makes ¾ cup pesto, enough for 40 to 50 shrimp.

Nutrition values per serving: 154 calories (69 calories from fat), 8 g fat (1 g saturated), 5 g carbohydrates, 1 g fiber, 16 g protein, 158 mg cholesterol, 929 mg sodium.