Cilantro Lime Shrimp
12 jumbo shrimp, peeled and deveined, with tails
1 bunch cilantro, stems discarded
3 cloves garlic
1 heaping Tbsp sliced almonds
juice of lime, divided
salt & pepper
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.
In a small food processor, add the garlic and almonds. Pulse until finely chopped. 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. Keep in mind you will be adding lime juice and little more olive oil at the end.
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.
For the shrimp, heat a grill pan to high. Season 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.
Toss the shrimp with the cilantro pesto and finish the shrimp off with another squeeze of fresh lime juice.