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LOCATION: Recipes >> Outdoor Cooking >> Grilled Shrimp 08

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GRILLED SHRIMP WITH RED CHILE PESTO

20 large shrimp, shelled and deveined, about 1 1/4 pounds
5 tablespoons olive oil
Salt, pepper
Red Chile Pesto

Rub shrimp with oil and salt and pepper to taste. Grill over wood
or charcoal, or broil in oven, 2 1/2 minutes on each side. Serve
with Red Chile Pesto. Makes 4 servings.



Red chile pesto

6 dried ancho chiles
8 cups boiling water
3 tablespoons minced garlic
2 tablespoons chopped cilantro
1/2 cup shelled pumpkin seeds
2 tablespoons fresh lime juice
1/2 cup olive oil
Salt, pepper

Place anchos in bowl and cover with boiling water. Let stand 30
minutes to overnight. Drain well.

Remove seeds and stems from chiles. Puree flesh in food processor
with garlic and cilantro. Add pumpkin seeds and lime juice.
Process until well mixed. Continue processing and slowly add olive
oil until emulsifled. Season to taste with salt and pepper.
Makes about 1 cup.

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