Cilantro Lime Shrimp

1. 1

   In a small food processor add the garlic and almonds. Pulse until finely chopped.

2. 2

   Add the cilantro leaves and about 3-4 Tbsp olive oil, the amount is really a preference of how loose or thick you like the pesto. Start with a little and add a little at a time until you reach the consistency of your preference.

3. 3

   *keep in mind you will be adding lime juice and little more olive oil at the end (if making ahead)*

4. 4

   Stir in the juice of 1/2 a lime. If you are making this ahead of time...place in a bowl and drizzle just enough olive oil on top to coat, this keeps the air from getting to the cilantro. Cover with plastic wrap and refrigerate.

5. 5

   For the shrimp, heat a grill pan to high. Season the salt lightly with salt and pepper. Cook for just a few minutes per side. The shrimp should get a light golden color relatively quickly with a the grill pan good and hot.

6. 6

   Toss the shrimp with the cilantro pesto, reserving about 4 Tbsp of the pesto for use in the southwest egg rolls. I finish the shrimp off with another squeeze of fresh lime juice.

* Per serving · 4 servings · Values may vary.

No additional tips available.