Source: What's Cooking San Antonio? by Pat Mozersky

Cilantro Pesto
2 cloves garlic
1 to 2 serrano chiles, stemmed
2 cups cilantro
2 tablespoons pumpkin seeds (or pine nuts) toasted
    in a 350 degree F oven for 5 to 7 minutes
2 tablespoons grated Parmesan cheese
4 ounces mild goat cheese
2 to 3 tablespoons olive oil

Shrimp
2 pounds medium-size shrimp
1/4 cup olive oil
Lime juice
Red pepper flakes, optional
Salt and pepper, to taste

For serving
Flour or corn tortillas
2 to 3 avocados, sliced, optional
Salsa

To make cilantro pesto, pur? garlic, chiles, cilantro, pumpkin seeds (or pine nuts), Parmesan cheese, goat cheese and oil in a blender until mixture is a smooth paste. Pour into a serving bowl. Pesto can be made a day ahead, covered and refrigerated until needed.

Peel and devein shrimp and place in a resealable baggie or a nonreactive dish. Mix olive oil and lime juice together with pepper flakes and pour over shrimp. Marinate for 15 minutes, then salt and pepper to taste. Shrimp can be threaded on skewers and grilled over medium coals for 3 to 4 minutes per side.

To cook shrimp in a skillet, add 1 to 2 teaspoons oil to skillet and heat. Add shrimp and cook just until done, when shrimp appear opaque and not translucent. Remove from heat, place on a serving platter and set aside.

Warm tortillas in oven or microwave. Serve platter of shrimp, along with tortillas and bowls of cilantro pesto, avocado and salsa. Allow guests to assemble their own tacos.

NOTE: For dessert, serve crumbled pralines over vanilla ice cream.

Makes 6 servings.