Shrimp with Red Chile and Piñon Nuts
Ingredients
- 2 pounds medium-large pink shrimp in shell, peeled and deveined
- 4 cloves garlic, crushed and minced
- ¾ to 1 cups medium hot New Mexico chile powder
- ½ cups extra virgin olive oil
- 2 cups piñon nuts (pine nuts)
- ¼ cups honey
- 3 tablespoons heavy whipping cream
- ½ cups coarse chopped cilantro
- 1 teaspoon coarse kosher salt
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