Cilantro Lime Shrimp

• 12 jumbo shrimp peeled and deveined, tails on
• 1 bunch cilantro stems discarded
• 3 cloves garlic
• 1 tablespoon sliced almonds
• juice lime, divided
• olive oil
• salt
• pepper

1. In a small food processor add the garlic and almonds. Pulse until finely chopped.
2. Add the cilantro leaves and about 3-4 Tbsp olive oil, the amount is really a preference of how loose or thick you like the pesto. Start with a little and add a little at a time until you reach the consistency of your preference.
3. *keep in mind you will be adding lime juice and little more olive oil at the end (if making ahead)*
4. Stir in the juice of 1/2 a lime. If you are making this ahead of time...place in a bowl and drizzle just enough olive oil on top to coat, this keeps the air from getting to the cilantro. Cover with plastic wrap and refrigerate.
5. For the shrimp, heat a grill pan to high. Season the salt lightly with salt and pepper. Cook for just a few minutes per side. The shrimp should get a light golden color relatively quickly with a the grill pan good and hot.
6. Toss the shrimp with the cilantro pesto, reserving about 4 Tbsp of the pesto for use in the southwest egg rolls. I finish the shrimp off with another squeeze of fresh lime juice.

jumbo shrimp, cilantro, garlic, almonds, lime, olive oil, salt, pepper

Taken from www.yummly.com/recipe/Cilantro-Lime-Shrimp-1654489 (may not work)