4 servings kosher salt and pepper black freshly ground
1 lime
1 tablespoon olive oil extra-virgin
2 tablespoons olive oil extra-virgin
2 tablespoons pecans toasted chopped
0.8 pound shrimp raw deveined peeled
1 teaspoon sugar
2 tablespoons vegetable oil
Equipment
food processor
bowl
frying pan
Directions
Watch how to make this recipe.
Pesto: Grate 1 teaspoon zest from the lime and juice the entire lime for about 2 tablespoons of juice.
Combine the zest and juice with the cilantro, green onions, chopped pecans, chopped garlic, sugar, vegetable oil, and extra-virgin olive oil in the bowl of a food processor. Pulse the mixture until well-combined, but still slightly chunky. Season the pesto with salt, and pepper, to taste.
Shrimp: In a bowl, toss the shrimp with 1 tablespoon of the pesto.
Heat the oil in a large skillet over medium-high heat.
Saute the shrimp until just opaque and pink, about 3 minutes. Put a generous spoonful of pesto into a serving bowl.
Add the shrimp and toss to coat.
Serve the remaining pesto on the side or freeze for another use.
