Grilled Shrimp Pizza With Cilantro Pesto

   This is a real party stopper.  Although it looks complicated, it really is pretty simple.  

1 store bought thin crust pizza
1 pound large raw shrimp -- peeled, deveined, and tail removed. I like to rinse my shrimp
in salt water before cooking.
1 1/2 cups grated Monterey jack cheese
Cilantro Pesto -- recipe follows
1/2 cup grated parmesan cheese
2 T. chopped cilantro

Preheat oven to 350 degrees.
Lightly oil shrimp and sprinkle with salt and pepper.
Grill shrimp over medium heat, turning once.  (This goes fast, so don't be wandering off
to take a phone call, the shrimp will take about 4 minutes total)
Spread Monterey cheese on pizza crust.  Put in the oven and allow cheese to melt. For 
easy transfer, use a pizza peeler.
Arrange grilled shrimp on pizza.  
Squirt cilantro pesto on top.  Sprinkle with 1/4 cup parmesan cheese,
chopped cilantro, cut and serve!

Cilantro Pesto

3/4 cups cilantro
1/4 cup parsley
2 cloves fresh garlic - chopped
2 T. toasted pine nuts
1/4 cup grated parmesan cheese
1/2 cup extra virgin olive oil
1 T. lemon juice
Salt and pepper to taste

Put everything but the oil into a food processor and let it rip for about 30 seconds.  Slowly add the
olive oil and mix until well blended.  Taste for salt and pepper.

Put the mixture into an 8 oz. squeeze bottle -- put a #5 tip on the top. (You could just spoon the pesto
over the pizza, but using the squeeze bottle makes it look more professional)

Pesto can be made earlier in the day.  Keep refrigerated, but bring it back up to room temp
before using.