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 until chunky, but well-blended. Slowly add oil to make a loose paste. Season with salt and pepper.
For shrimp: Peel and devein shrimp under cold running water. Drain well. Heat oil in sautè pan over medium high heat. Saute shrimp for 1 minute. Add garlic and toss well. Deglaze pan with white wine and toss again. Add pesto and toss well until heated through. Do not overcook. Spoon shrimp into serving dish. Place shrimp on plate and complete with risotto (4-5 oz. per serving), steamed asparagus (4 oz. per serving), lemon wheel and 3 cherry tomatoes for garnish. Serve immediately.
OCEAN GARDEN AUTHENTIC MEXICAN SHRIMP