Tarla Cuisine

Shrimp with pesto-style salsa verde

24 jumbo shrimp, shelled and deveined

2 tsp. spice rub of choice

2 Tbsp. olive oil

salsa verde pesto

1/4C toasted blanched almonds

salt and freshly ground pepper to taste

1C packed Italian parsley leaves

1/2C packed fresh basil leaves

1/2C packed fresh cilantro leaves
1/4C packed mint leaves

2 Tbsp. garlic cloves, peeled and coarsely chopped

¼ tsp. dried red chile flakes

1/2C olive oil or more as necessary

1 Tbsp. white wine vinegar

Put the almonds, salt and pepper, Italian parsley, basil, cilantro, mint,  garlic and red chile flakes in a food processor and process until coarsely chopped.  With the machine running, add enough olive oil to make a thick puree.  Pulse in the white wine vinegar and set aside.

Toss the shrimp with spice rub and olive oil and broil until tender and let cool to room temperature.  Or, cook in boiling salted water, drain and toss warm into the salsa verde.  Toss the shrimp with the salsa verde and place on a platter with toothpicks.

MAKES:  6 servings