Thai Basil Pesto With Chili Garlic Shrimp

• 7 ounces rice noodle (approximately half of a box of Thai Kitchen brand)
• 1/3 cup Thai Basil leaves
• 1/4 cup coconut plus 1 teaspoon coconut oil, divided
• 2 tablespoons cashews
• 2 tablespoons chili paste, divided
• 1/4 piece red bell pepper, diced, for pesto
• 1/2 pound raw shrimp (peeled and deveined)
• 2 pieces garlic cloves (minced)
• 1/4 piece mango (finely sliced) for topping
• 1/4 piece red bell pepper (finely sliced) for topping

1. Bring a large pot of water to boiling point. Remove the pot from heat and place rice noodles in the water. Let them soak for 8 to 10 minutes. Then drain.
2. Blend Thai basil, 1/4 cup coconut oil, cashews, 1 tablespoon chili paste, and the diced red bell pepper until creamy and smooth. Set aside.
3. Heat the remaining 1 teaspoon of coconut oil in a medium frying pan. Add shrimp and cook for 1 to 2 minutes. Add the garlic and chili paste and continue cooking for another 2 to 3 minutes, or until shrimp is pink all the way through.
4. Add the noodles to the pan with the shrimp. Pour in the pesto and toss to coat.
5. After plating, top with very finely sliced mango and bell pepper slices.

rice, basil, cashews, chili paste, red bell pepper, shrimp, garlic, mango, red bell pepper

Taken from food52.com/recipes/33890-thai-basil-pesto-with-chili-garlic-shrimp (may not work)