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This cilantro-packed pesto puts a new twist on classic Italian basil pesto, and you’ll find it just as delicious and versatile. Photo credit: Sydney Kramer from Crepes of Wrath.
1/4 cup orange juice
2 teaspoons McCormick® Ginger, Ground
1 teaspoon olive oil
1/2 teaspoon McCormick® Garlic Powder
1/4 teaspoon McCormick® Sea Salt Grinder
1 pound large shrimp, peeled and deveined
2 tablespoons toasted slivered almonds
1 cup fresh cilantro leaves
2 tablespoons orange juice
1 tablespoon olive oil
1 tablespoon chopped seeded jalapeno pepper
1/4 teaspoon McCormick® Ginger, Ground
1/8 teaspoon McCormick® Sea Salt Grinder
Mix orange juice, ginger, oil, garlic powder and sea salt in medium bowl. Reserve 2 tablespoons marinade for brushing. Add shrimp to remaining marinade in bowl; toss to coat well. Cover. Refrigerate 30 minutes.
Meanwhile, for the Pesto, place almonds in food processor; cover. Process until finely chopped. Add remaining ingredients; cover. Process until mixture is coarsely chopped. Set aside.
Place shrimp on grill rack sprayed with no stick cooking spray. Grill over medium-high heat 4 to 6 minutes or until shrimp turn pink, turning and brushing with reserved marinade. Serve shrimp with Asian Pesto.
(Amount per serving)