Red pesto from grilled peppers with tomatoes and grilled shrimp

INSTRUCTIONS

• 1
  Preheat the oven to 200 °C. Halve the peppers and remove the seeds. Arrange them on a baking sheet lined with parchment paper, skin side up. Bake until the skin is almost burnt in several places. This takes approximately 20 minutes.
• 2
  Immediately transfer the peppers to a bowl, cover with cling film, and let them rest for a while. The skin will then be easy to peel off. Remove the skin and transfer the peppers to a blender.
• 3
  Score the tomatoes and blanch them in hot water. Transfer them to a bowl with ice water, then peel off the skin. Halve the tomatoes and remove the liquid inner part with the seeds. Place the pulp in a blender and add the grated cheese, pine nuts, oil, garlic, and basil. Blend everything thoroughly until smooth. Season the pesto with salt and ground pepper. Drizzle with olive oil when serving.
• 4
  Seafood like grilled shrimp pairs perfectly with this pesto. Prepare them by making skewers from cleaned shrimp. Season with salt, pepper, and drizzle with olive oil. Grill briefly on a hot grill from each side. You'll know the shrimp are done when their color changes from grey to white. Do not leave the shrimp on the heat longer than necessary to avoid drying them out.