Shrimp With Cilantro-Mint Pesto - cooking recipe

Ingredients

PESTO
1 1/3 cups cilantro leaves, packed
3/4 cup mint leaf, packed
1/2 cup virgin olive oil
1/4 cup parmesan cheese, freshly grated
1/4 cup lime juice, fresh (from 2 limes, lemons OK too)
4 garlic cloves, peeled
1 jalapeno pepper, stemmed and seeded
1 teaspoon coarse salt
SHRIMP
4 lbs shrimp, fresh (frozen OK)

Preparation

For the pesto: Combine all pesto ingredients in the work bowl of a food processor blender, and process until pureed. Use immediately, or cover and store in the refrigerator for up to two days.
For the shrimp: Toss the shelled shrimp with the pesto in a shallow, nonreactive pan. Each shrimp should be well coated. Cover with plastic wrap and refrigerate for 1 to 2 hours.
Prepare a charcoal grill or preheat a gas grill for direct grilling over high heat.
Remove shrimp from pan and discard the marinade. Grill shrimp for 2 to 3 minutes per side.