4 oz. (1 1/4 c.) grated Parmesan cheese
2 cloves garlic
6 mild green chilies - stems and seeds removed
1/2 to 3/4 c. pine nuts
1/2 c. parsley
1/4 c. fresh cilantro leaves
3 tbsp. safflower oil
1 1/2 lbs. shrimp (20-30 per lb.), peeled and deveined

(Or two 4 ounce cans mild green chilies, drained). In a food processor, fitted with a steel blade, process cheese with garlic until cheese is finely grated. Add chilies, pine nuts, parsley, cilantro, and 2-3 tablespoons oil and process to a smooth paste. (This pesto may be refrigerated for a month).

Toss shrimp in pesto and refrigerate, covered, for at least 2 hours. When ready to serve, bake shrimp, uncovered, in a 350 degree oven for 15-20 minutes.