Texas Pesto Shrimp Over Rice
- 1 1/2 pounds unpeeled, large fresh shrimp
- 1 cup fresh cilantro leaves
- 3 green onions, cut in 1/3-inch pieces
- 1/4 cup freshly grated Parmesan
- 1/2 small jalapeno pepper, unseeded
- 1/2 medium tomato
- 2 tablespoons pine nuts, toasted
- 3 tablespoons fresh lemon juice
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup olive oil, divided
- Hot cooked rice
Peel shrimp; devein, if desired. Set aside.
Saute shrimp in remaining 1 tablespoon hot olive oil in a large skillet over medium-high heat 3 to 4 minutes or just until shrimp turn pink. Pour cilantro mixture over shrimp, stirring well. Serve shrimp mixture over hot cooked rice.
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