1 bunch fresh cilantro
3 cloves garlic
½ cup olive oil
½ teaspoon kosher salt
½ teaspoon pepper
¼ cup pine nuts or walnuts (we used walnuts for the Sweet Tea recipe)
Wash and dry cilantro. Put all ingredients except the oil into a food processor and slowly add oil until incorporated. Dredge shrimp in pesto and sauté until cooked. Serve at room temperature with cocktail sauce.
BLOODY MARY COCKTAIL SAUCE
½ cup ketchup
¼ cup vodka
¼ cup lemon juice
2 tablespoons horseradish sauce
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco
Mix all ingredients together and chill.