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  Cilantro Pesto with Spicy Shrimp Bon Bons

  Cilantro Pesto

  4 cloves of Garlic

  1/3 cup pine nuts

  4 heaping cups or cilantro leaves ( 1 really big bunch, leaves picked and rinsed)

  1 1/2 cups grated parmesean cheese

  juice of 1 lime

  1/2 cup of olive oil (approx)

  1 pound angel hair pasta

  Toast the pine nuts lightly in a small skillet and set aside until cool. In a food processor, process the first four ingredients. Stopping after each ingredient to scrape down the sides of the bowl. Add the lime and salt and pepper to taste.

  With food processor running slowly add up to 1/2 cup of olive oil until mixture reaches a thin mayonnaise consistency. Set the pesto aside while cooking pasta. Toss pesto with pasta while still hot and serve immediately. Delicious served with Spicy Shrimp Bon Bons.

  Spicy Shrimp Bon Bons

  1 1/2 pound large shrimp

  juice of 1 lime

  salt to taste

  1/3 cup chopped dates

  3 Tbsp olive oil

  3 Tbsp pepper Jelly

  Peel and devein shimp. Toss with lime juice and salt. Set aside.

  Heat a large skillet, add olive oil, shrimp, and juices, saute until almost done. Add dates and pepper jelly. Continue to saute until shrimp are completely done and sauce has reduced to a sticky glaze. Serve alone as an appetizer or over pasta or rice.