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  Shrimp with Chipotle Pesto

1/2 pound (or more depending on your appetite) shrimp, peeled and de-veined
3/4 cup toasted pecans
2 to 3 chipotles in adobo sauce
1 or 2 Tbs adobo sauce
(Canned chipotle can increasingly be found in the Mexican Foods section of many grocery stores. Spicy and yummy, with a nice smoky flavor.)
Several cloves of garlic
3 Tbs chopped cilantro
2 to 3 Tbs olive oil
1/4 cup parmesan, plus more for sprinkling on the finished product
1/2 yellow or white onion, finely diced
Salt and Pepper

Combine pecans, chipotles, garlic, cilantro parmesan and olive oil in a blender or food processor. Blend to a paste, adding more olive oil if necessary. Saute onion (you can also saute the garlic, finely diced, rather than incorporating in the paste, if you like a milder garlic taste) in medium pan until translucent. Add shrimp and chipotle pesto paste, plus salt and pepper to taste. Cook 5 to 7 minutes, or until shrimp are done. Serve over angle hair pasta with lots of freshly grated parmesan, and some bold red wine. This is also good made with a can of whole black beans, rather than the shrimp, for a vegetarian pasta dish.

Yield: 2 Servings