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1
In a large bowl combine the Italian dressing and honey and whisk to combine.
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2
Add the raw shrimp and pepper strips.
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3
Put it into the refrigerator and allow to marinate for 30 minutes to 1 hour.
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4
Preheat the grill to medium heat.
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5
Grease a grill basket with cooking spray and place on the preheated grill.
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6
Remove the bowl of shrimp from the fridge and take it out to the grill.
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7
Using a slotted spoon to remove most of the marinade, add the shrimp and also the peppers into the grill basket.
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8
Grill for 15-20 minutes total, stirring occasionally.
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9
(If shrimp are pink and cooked before vegetables char, remove shrimp from basket and continue cooking vegetables to avoid overcooking the shrimp.)
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10
Cook the peppers for the remaining time, until they char a little.
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11
Add spoonfuls of the leftover marinade as you stir but not during the last couple minutes of cooking.
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12
After the shrimp and pepper mixture is done remove the basket from the grill, set it aside and reduce the heat to medium low.
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13
Cut off the stems of the green onions and also the top few inches of the green section.
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14
Coat the remaining onion with the tablespoon of olive oil and season generously with salt and pepper.
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15
Add them to the grill and cook until lightly charred, flipping at least once.
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16
This should only take a few minutes.
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17
When done remove the grilled onions from the grill, chop and set aside.
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18
To prepare the pesto add the arugula, garlic, ginger, curry paste, and peanuts into the bowl of a food processor.
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19
Pulse to combine.
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20
Add the honey, Sriracha and coconut milk and pulse until it forms a pesto consistency, scraping down the sides of the processor bowl often.
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21
Spread a thick layer of the pesto over the pizza crust.
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22
You will have about 1/3 leftover which can be added to pasta or used as a dip.
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23
Top with the grilled green onions, shrimp and peppers.
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24
Top with shredded cheese.
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25
Grill the pizza until the bottom is crispy and the cheese is melted.
