Combine 1/2 cup hummus, 3 tablespoons olive oil, 2 tablespoons dried mint, 1 teaspoon lemon juice and 1/2 teaspoon grated lemon peel; brush over 16 shelled, deveined uncooked medium shrimp. Press shrimp into 3/4 cup chopped pistachios to coat. Thread onto 16 (6- to 12-inch) wooden skewers that have been soaked in water 30 minutes; top off each skewer with 1-inch piece red bell pepper. (Shrimp can be made to this point 3 hours ahead. Cover and refrigerate.) Gently brush with olive oil; sprinkle with coarse salt. Grill, covered, over medium heat or coals 2 to 4 minutes or until shrimp turn pink, turning once and brushing with oil before turning.