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.