Start to finish: 20 minutes
Makes 3/4 cup pesto, enough for 40 to 50 shrimp.
1/2 cup packed fresh basil leaves
1/2 cup packed fresh cilantro leaves
1/2 cup packed fresh mint leaves
2-inch piece fresh ginger, peeled and thinly sliced
1-1/2 teaspoons light brown sugar
1/4 cup dry-roasted peanuts
1/4 cup lime juice
2 jalapeno peppers, seeded and quartered
2 tablespoons canola oil
1/2 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. (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 skewers and grill, turning once, until shrimp turn pink and opaque, about 2 minutes per side. Alternatively, set oven to broil and cook shrimp 4 inches from heat, until they are pink and opaque, about 2 minutes per side.
Remove shrimp from skewers and serve with pesto.
Nutrition information per serving (values are rounded to the nearest whole number): 154 calories; 69 calories from fat; 8 grams fat (1 g saturated; 0 g trans fats); 158 milligrams cholesterol; 5 g carbohydrate; 16 g protein; 1 g fiber; 929 mg sodium.