Pesto: 2 roasted red peppers, chopped (<a href="http://cookincanuck.blogspot.com/2009/04/how-to-roast-bell-pepper.html">how to roast your own peppers</a>) 3 tbsp slivered almonds, toasted 1 garlic clove, chopped 1/3 cup chopped cilantro 3 tbsp grated Parmesan cheese 1 1/2 tsp freshly-squeezed lime juice 1/4 cup extra-virgin olive oil 1/4 tsp kosher salt 1/4 tsp freshly ground black pepper Pizza: 1 recipe of my <a href="http://cookincanuck.blogspot.com/2009/04/pizza-night.html">homemade pizza dough</a>, or store-bought dough 24 medium shrimp, peeled & deveined 1 tsp kosher salt 3/4 cup roasted red pepper pesto 3/4 cup crumbled feta cheese The pesto: Place roasted red bell peppers in the bowl of a food processor. Add slivered almonds, garlic, cilantro, Parmesan cheese, and lime juice. Pulse until combined. While the food processor is running, slowly pour in olive oil. Season with salt and pepper. Set the pesto aside. Pizza: Heat 1 tbsp olive in a large skillet over high heat. Add the shrimp, sprinkle them with salt, and sear very briefly. The shrimp should sear about 30 seconds per side. Remove the shrimp from the skillet and set aside. Preheat grill to medium-high. Using a golf-sized piece of dough for each pizza, roll the dough into 4-inch rounds. Lay them on a flour-covered cutting board until you're ready to use them. Before the pizzas go on the grill, be sure to have all of your ingredients ready and sitting right beside the barbecue. Place the pizza dough rounds on the grill. Depending on the size of your grill, you may have to do this in two batches. Close the lid and grill for about 2 minutes, or until the dough is puffed and there are grill marks on the bottom of each round. Flip the rounds and press down slightly with the back of a metal spatula to get rid of some of the air inside the dough. Quickly spread 1 tablespoon pesto, 2 shrimp and 1 tablespoon feta cheese one each pizza. Close the lid and grill until the cheese melts, about 3 more minutes. Remove from the grill and let the pizzas sit for about 5 minutes so that the crust absorbs the olive oil released from the pesto. Makes 12 mini pizzas.