Chile Pesto Shrimp

Ingredients

• 2 lbs. medium shrimp, shelled, deveined
• 1 3/4 cups parmesan cheese, shredded
• 4 cloves garlic
• 8 jalapeno chile pepper
• 3/4 cup pine nuts
• 3/4 cup fresh parsley leaves
• 1/3 cup cilantro leaves, whole
• 5 tablespoons olive oil

Method

• Process the cheese and garlic in food processor. Add the rest of the ingredients except shrimp. Process until smooth. Toss the shrimp with the pesto and refrigerate, covered, for 1-2 hours. Preheat the oven to 350F. Lay the shrimp on a sheet pan covered with parchment paper. Bake for 15-20 minutes. Serve garnished with chopped cilantro.

Notes

• SERVINGS: 10
• SOURCE: Apple Charlotte