Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     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

Preparation:

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.