2 tablespoons Spanish sherry or white wine vinegar
2 tablespoons water
2 tablespoons vegetable oil
SALAD:
8 ounces spaghetti, cooked
2 pounds raw shrimp, shelled and deveined
1 red bell pepper, cut into thin strips
1/2 cup shredded carrots
2 tablespoons cilantro leaves
Directions
To make the pesto, combine all of the ingredients in a food
processor or blender and puree to a smooth paste.
Cook the spaghetti; then drain and rinse in cold water.
Immediately stir 3 tablespoons of pesto in the pasta and set
aside
Stir the remaining pesto into the shrimp
Cover and
refrigerate both for 1 to 2 hours.
Remove pasta and shrimp from refrigerator
Thread the shrimp
on the kebb skewers and rotate 15 minutes or until shrimp are
cooked through and turn bright orange in color
