Guest Author - Terri Perkins Fulton

Serves 4

20 large shrimp or prawns, shelled and deveined (about 1 1/4 pounds)
5 tablespoons olive oil
Salt and pepper
4 bamboo skewers, soaked in water for 15 minutes
Ancho Chile Pesto (recipe follows)

Toss shrimp with oil and salt and pepper to taste. Place 5 shrimp on each skewer and grill or broil until done, about 2-3 minutes per side. Serve with warm tortillas and Ancho Chile Pesto.

Ancho Chile Pesto

6 dried ancho chiles
3 cups boiling water
3 tablespoons minced garlic
1/4 cup chopped cilantro
1/2 cup shelled and toasted pumpkin seeds (pepitas) or toasted walnuts
2 tablespoons fresh lime juice
1/3 cup olive oil

Place the ancho chiles in large bowl. Pour boiling water over and soak until softened, about 30 minutes. Drain the chiles and reserve about 1/2-cup soaking liquid. Combine the chiles, garlic, cilantro, pumkin seeds and lime juice in a processor. Process to form a thick paste, adding the reserved soaking liquid by tablespoons if necessary to thin. Slowly add the olive oil through the feed tube. Serve the pesto with the grilled shrimp.