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SERVES: 4

INGREDIENTS:

• 16-20 large raw, peeled and deveined shrimp
• Olive oil for sauteing shrimp
• 1 large clove garlic, minced (or ore to taste)
• 1 1/2 – 2 cups sliced roasted red peppers
• 1 small clove garlic, peeled
• 2 -3 loosely packed cups cilantro leaves and stems (well rinsed and patted dry)
• 1/3 cup sliced almonds
• 1/4 cup grated Parmesan cheese
• Olive oil as needed (approx. 1/3-1/2 cup)

PROCEDURE:

1. Using a blender to make the pesto, add 1 small, peeled clove of garlic, 2 cups of loosely packed cilantro leaves and stems, 1/3 cup sliced almonds and 1/4 cup grated parmesan cheese and then take the center part out of the lid and put that on top.

2. Add a little olive oil and turn the machine on and continue adding olive oil, a little at a time, until everything is nicely pureed but still a little bit thick. (You may have to stop the blender and push things down early on before adding too much oil).

3. Once the pesto is done, take a minute to mince 1 large clove of garlic and also thinly slice the roasted red peppers and then it is time to cook the shrimp.

4. Cook the raw, peeled and deveined shrimp in a little olive oil in a large saute pan on medium high heat.

5. Once they're just about cooked through, add the minced garlic and a little salt and an optional pinch of red pepper flakes and cook them along for another minute or two and then, once the shrimp are cooked to your liking, it's time to eat.

6. Serve it up by putting some of the peppers on a plate with some of the cooked shrimp on top of that and finish by spooning some of the cilantro pesto over the top of everything.

HINTS:

Substitute basil for the cilantro. Add a little more depth of flavor to the plate by marinating the sliced red peppers in a little soy sauce and sesame oil. Add an equal amount minced ginger to the shrimp at the same time as the garlic if you like.