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1
Clean, peel and devein the shrimp.
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2
Set aside.
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3
To make the sauce, prepare the pumpkin seeds first.
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4
If they are unroasted, put them in a heavy skillet with out oil or butter and toast them for a few minutes until they are crackly but not browned.
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5
Put them in a food processor or blender and reduce to a fine powder.
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6
Add the onion, garlic, cilantro, tomato, chiles, bell pepper, coriander seeds, red pepper flakes (optional), salt and pepper.
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7
Puree until smooth.
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8
Heat 2 tablespoons of the olive oil in a skillet, add the pureed pumpkin seed mixture, and cook gently for a few minutes, stirring from time to time, until it is well blended.
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9
If too thick, stir in a little clam juice; if too thin, continue to cook until it is reduced to the desired consistency.
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10
Heat the remaining 2 tablespoons olive oil in a large skillet, add the shrimp, and saute over moderate heat until just beginning to turn pink.
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11
Using a slotted spoon, remove from the pan to a heated platter.
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12
Add the sauce to the pan.
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13
Add the lemon juice and adjust the seasoning.
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14
Add more lemon juice, salt and black pepper to taste.
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15
Return the shrimp to the pan, turning to coat them with the sauce.
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16
Serve immediately, cilantro leaves on top make a nice garnish.
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17
If by mistake you made it too spicy for your tastes, serve it with some yogurt to cool things down.
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18
The yogurt is an excellent addition in any case adding some richness and creaminess.
