Cold Poached Shrimp With Marjoram Pesto

• 1 1/2 pounds shrimp in the shell
• Salt and freshly ground black pepper
• 2 cups marjoram, leaves and small stems only
• 1 large or 2 small cloves garlic, peeled
• 2 teaspoons red-wine vinegar
• 13 cup extra virgin olive oil
• 1 tablespoon capers
• 2 anchovy fillets, optional

1. Place shrimp in a saucepan with water to cover and a large pinch of salt.
2. Bring to a boil, and turn off the heat; let shrimp sit in the water about 5 minutes, then rinse in cold water until cool.
3. Peel (and devein if you like), then arrange on a platter.
4. Combine marjoram and garlic in a blender or small food processor.
5. Process until finely minced, scraping down sides with a rubber spatula once or twice if necessary.
6. Add vinegar and most of the oil, and process until smooth.
7. Add capers and anchovies, and pulse the machine on and off a few times so that the capers and anchovies are minced but not pureed.
8. Stir in remaining oil, along with salt and pepper to taste.
9. Serve with cold shrimp.

shrimp, salt, marjoram, garlic, redwine vinegar, extra virgin olive oil, capers, anchovy

Taken from cooking.nytimes.com/recipes/8479 (may not work)