Cilantro Lime Shrimp
Total Steps
7
Ingredients
7
Tools Needed
1
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LeMoine Family KitchenIngredients
- 12 count jumbo shrimp, peeled and deveined, tails on
- 1 bunch cilantro leaves, stems discarded
- 3 cloves garlic
- 1 heaping tablespoon sliced almonds
- 1 lime juice of, divided
- olive oil
- salt and pepper
Instructions
Step 1
You can make this pesto ahead of time, as long as it is covered with a bit of olive oil it will stay very well for at least a week in the fridge.
Step 2
In a small food processor add the garlic and almonds. Pulse until finely chopped.
Step 3
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.
Step 4
*keep in mind you will be adding lime juice and little more olive oil at the end (if making ahead)*
Step 5
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.
Step 6
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.
Step 7
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.