Shrimp And Cilantro Pesto Tamales

• 24 dried corn husks
• 1 cup fresh cilantro leaves
• 1/2 cup sliced green onions
• 2 tablespoons fresh lime juice
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon salt
• 3 garlic cloves
• 1 cup fresh or frozen corn kernels (about 2 ears), thawed
• 1 pound medium shrimp, peeled, deveined, and chopped
• 2 cups hot water
• Lime wedges (optional)

1. Place corn husks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes. Drain husks.
2. Preheat oven to 450u0b0.
3. Combine cilantro and next 5 ingredients (through garlic) in a food processor; process until finely chopped. Combine cilantro mixture, corn, and shrimp, tossing well to coat.
4. Working with one husk at a time, place about 3 tablespoons Basic Masa Dough in the center of husk about 1/2 inch from top of husk; press dough into a 4-inch-long by 3-inch-wide rectangle. Spoon about 1 heaping tablespoon shrimp mixture down one side of dough. Using the corn husk as your guide, fold husk over tamale, being sure to cover filling with dough; fold over 1 more time. Fold bottom end of husk under. Place tamale, seam side down, on the rack of a broiler pan lined with a damp towel. Repeat procedure with remaining husks, Basic Masa Dough, and filling. Cover filled tamales with another damp towel. Pour 2 cups hot water in the bottom of a broiler pan; top with prepared rack.
5. Steam the tamales at 450u0b0 for 55 minutes, adding water as necessary to maintain a depth of about 1/2 inch. Let tamales stand 10 minutes. Serve with lime wedges, if desired.

corn husks, fresh cilantro, green onions, lime juice, extravirgin olive oil, salt, garlic, corn, shrimp, water, lime wedges

Taken from www.myrecipes.com/recipe/shrimp-cilantro-pesto-tamales (may not work)