Cilantro Pesto Grilled Shrimp

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.

• Ready In: 51 mins
• Serves: 6

Ingredients

• 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

1. Place the shrimp in a bowl, and toss them with 6 tablespoons of the pesto.
2. Set aside to marinate for 30 minutes.
3. Preheat a grill to high heat, or preheat the broiler.
4. Thread the shrimp crosswise onto long metal skewers, about five to six to a skewer.
5. Grill or broil the skewers in batches, 3 inches from the coals or heating element, for 3 minutes per side.
6. Remove the shrimp from the skewers and place them in bowl.
7. Toss with the remaining 6 tablespoons pesto, and serve immediately.
8. 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.
9. 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.
10. With the machine rumming, slowly drizzle in the olive oil through the feed tube and process until the mixture is smooth and well combined.
11. Transfer to a glass jar with a lid and refrigerate covered, up to 3 days.
12. Makes about 3/4 cup.