1 1/2 cups chopped cilantro,
leaves and stems
2 cups extra-virgin olive oil
2 tablespoons grated Parmesan
dash salt
1 teaspoon white pepper
1/2 cup chopped spinach
2 tablespoons pepitas (pumpkin seeds)
1 teaspoon chopped basil
16 or 20 jumbo shrimp, peeled and deveined but with tails on
lemon pepper to taste
Preheat grill. In a blender or food processor, purée all ingredients except shrimp and lemon pepper. Coat shrimp in pesto (reserve excess) and sprinkle with lemon pepper. Grill until done, about 1 1/2 minutes per side. Pour extra pesto on each plate, arrange shrimp attractively on top, and serve immediately with garnishes and side dishes of your choice. Serves 4 or 5.
