- Marinate shrimp with cilantro pesto and place on skewers.
Grill approx 2 minutes per side, remove, and set aside.
Grab a bag of bite size chips or tostada (I use a pumpkin seed tostada)
Then begin assembly: Chip, Guacamole, chipotle sauce, and shrimp
- Avocado 3 each
Tomato (diced) 1 each
Red Onion (diced) Â½ each
Lime for Juice 1 each
Cilantro 3 Tbls
JalapeÃ±o (diced) 1 each (deseeded)
Sour Cream Â¼ cup
Salt and pepper to taste.
Shrimp (peeled/deveined) 24 each
Cilantro Pesto (1 cup)
- 2 cups, packed, of cilantro, large stems removed
1/2 cup blanched almonds
1/4 cup chopped red onion
1/2 teaspoon chopped and seeded serrano chile
1/2 teaspoon Kosher salt
1/4 cup olive oil
In a food processor, pulse the cilantro, almonds, onion, chile, and salt until well blended. With the food processor running, slowly add the olive oil in a steady stream.
Chipotle Puree (Â¼ cup)
Take 2-3 chipotles and adobo sauce and puree in blender.