Recipe by yooper
Shrimp gets the Tex-Mex treatment. Taken from Sheila Lukins "USA Cookbook." These are very addicting, and the cilantro adds an unexpected dash of heat! Prep time includes marinating time.
Top Review by Rijaka
I made a large batch of this pesto and froze it in small cups, similar to Ma Hiker below. I have used it several times with shrimp and each time it's been a hit. Thank you for this!
- 1 1⁄2 lbs large shrimp, peeled,deveined,tails left on (about 36)
San Antonio Cilantro Pesto
- 3 cups loosely packed cilantro leaves, rinsed and patted thoroughly dry
- 2 tablespoons pine nuts
- 1 teaspoon minced garlic
- 1 pinch ground cumin
- salt & freshly ground black pepper, to taste
- 1⁄2 cup extra virgin olive oil
Directions See How It's Made
- Place the shrimp in a bowl, and toss them with 6 tablespoons of the pesto.
- Set aside to marinate for 30 minutes.
- Preheat a grill to high heat, or preheat the broiler.
- Thread the shrimp crosswise onto long metal skewers, about five to six to a skewer.
- Grill or broil the skewers in batches, 3 inches from the coals or heating element, for 3 minutes per side.
- Remove the shrimp from the skewers and place them in bowl.
- Toss with the remaining 6 tablespoons pesto, and serve immediately.
- For Pesto: Place the cilantro leaves in the bowl of a food processor and pulse the machine on and off until the leaves are coarsley chopped.
- Add the pine nuts, garlic, cumin, and salt and pepper and pulse the machine on and off until the mixture is well chopped but not pureed.
- With the machine rumming, slowly drizzle in the olive oil through the feed tube and process until the mixture is smooth and well combined.
- Transfer to a glass jar with a lid and refrigerate covered, up to 3 days.
- Makes about 3/4 cup.