Shrimp With Cilantro-Mint Pesto

• PESTO
• 1 1/3 cups cilantro leaves, packed
• 3/4 cup mint leaf, packed
• 1/2 cup virgin olive oil
• 1/4 cup parmesan cheese, freshly grated
• 1/4 cup lime juice, fresh (from 2 limes, lemons OK too)
• 4 garlic cloves, peeled
• 1 jalapeno pepper, stemmed and seeded
• 1 teaspoon coarse salt
• SHRIMP
• 4 lbs shrimp, fresh (frozen OK)

1. For the pesto: Combine all pesto ingredients in the work bowl of a food processor blender, and process until pureed. Use immediately, or cover and store in the refrigerator for up to two days.
2. For the shrimp: Toss the shelled shrimp with the pesto in a shallow, nonreactive pan. Each shrimp should be well coated. Cover with plastic wrap and refrigerate for 1 to 2 hours.
3. Prepare a charcoal grill or preheat a gas grill for direct grilling over high heat.
4. Remove shrimp from pan and discard the marinade. Grill shrimp for 2 to 3 minutes per side.

cilantro, mint leaf, virgin olive oil, parmesan cheese, lime juice, garlic, pepper, coarse salt, shrimp, shrimp

Taken from www.food.com/recipe/shrimp-with-cilantro-mint-pesto-368936 (may not work)