shrimp with green chili pesto

By sanmo_babe

Ingredients

• 4 oz freshly grated parmesan cheese (about 1 1/4 cups)
• 2 cloves garlic
• 6 mild green chilies (or two 4 oz cans mild green chilies, drained), stems and seeds removed
• 1/2 c pine nuts
• 1/2 c parsley leaves
• 1/4 c fresh cilantro leaves
• 3 T safflower oil
• 1 1/2 lb shrimp, shelled and deveined (26-30 per lb)

Preparation

Step 1

in the bowl of a food processor fitted with a steel blade, process the cheese with the garlic until blended. add the chilies, pine nuts, parsley, cilantro, and 2-3 T oil and process to a smooth paste. (this pesto may be refrigerated for up to a month).

toss the shrimp in a bowl with the pesto, and refrigerate, covered, for at least one hour.

preheat oven to 350.

place the shrimp on a sheet pan and bake, uncovered for 15-20 min. can be skewered as well and placed on grill.