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1
Start by toasting your pinon nuts in a large dry pan over high heat. Keep the pan moving continuously, being sure not to let pinon nuts burn; holding pan several inches over heat and using a heavy bottomed pan to disperse heat will assist in this process. Work pan over heat, moving pinon nuts continuously for about 4 minutes or until nuts begin to turn a golden color.
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2
While keeping pan moving over heat add your minced garlic and shake pan vigorously to mix garlic and pinon nuts. pinon nuts contain a lot of oil, so adding oil at this point is unnecessary. Continue to work pan until garlic is sauteed and pine nuts have a reddish gold color, take care not to let nuts burn keeping pan off of direct heat by an inch or two.
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3
Add about 1/4 cup of olive oil and toss in to nuts and garlic well. Saute nuts and garlic an additional 45 seconds, allowing oil to warm.
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4
Add shrimp when olive oil has warmed to cooking temperature.
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5
Toss shrimp continuously to keep nuts and shrimp moving in pan.
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6
When shrimp are cooked through lower heat to medium low and add additional 1/4 cup olive oil. Stir in oil mixing well with pinon nuts and coating shrimp well
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7
Add chile powder in 3 steps dusting top of nuts and shrimp and mixing in, and repeating until powder has mixed well with shrimp and pinon nuts.
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8
Add honey, and cream and stir in to shrimp, nuts and olive oil. The chile powder should begin to clump and coat over shrimp
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9
Plate shrimp, sprinkle with kosher salt and garnish with cilantro
