From: Chef Rigo Gutierrez, Zocalo Grill, San Diego. Yield: 8 servings. PESTO: 1 cup cilantro leaves, whole 1 Tbsp. fresh oregano 1⁄2 cup pine nuts, toasted 2 tsp. garlic, chopped 2 Tbsp. sun-dried tomatoes 4 Tbsp. lemon juice 1 cup extra virgin olive oil to taste, salt and pepper SHRIMP: 40 jumbo Ocean Garden Authentic Mexican Shrimp, peeled and deveined 2 Tbsp. olive oil 1⁄2 Tbsp. garlic minced 4 oz. white wine For pesto: Combine all pesto ingredients, except oil, in a blender and blend ...

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