This shrimp is spicy and vibrantly flavored with a fiery almond pesto made from cilantro, jalapeños and scallions. It's a quick flash in the pan before you're ready to enjoy this delicious dish.
*2 tablespoons lemon juice
*Salt to taste
*3 cloves garlic
*3 tablespoons olive oil
*6 cherry or grape tomatoes, halved
*2 teaspoons ground cumin
*1 bunch cilantro, stems removed
*1/3 cup sliced or whole almonds
*6 green onions, roughly chopped
*2 jalapeño peppers, seeded and halved
*2 pounds medium to large shrimp, peeled and deveined
*1 small avocado, thinly sliced
Set aside 6 sprigs of cilantro for garnish. Put remaining cilantro, almonds, 2 tablespoons of the oil, cumin, green onions, garlic, jalapeños, and 1/4 cup water in the bowl of a food processor or blender and puree until a smooth paste forms, about 1 minute.
Arrange shrimp in a wide, shallow dish and spread cilantro paste over them. Cover dish with plastic wrap and refrigerate for at least 1 hour.
Heat remaining 1 tablespoon oil in a large skillet over medium high heat. Add shrimp and cook, stirring constantly, until pink and cooked through, about 4 minutes. Add lemon juice and salt, and stir a few more times to scrape up any browned bits.
Transfer shrimp to a platter and garnish with reserved cilantro, avocados, and tomatoes.
Per serving (about 9oz/243g-wt.): 320 calories (150 from fat), 17g total fat, 2.5g saturated fat, 230mg cholesterol, 430mg sodium, 9g total carbohydrate (4g dietary fiber, 2g sugar), 33g protein
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