Everyone needs a blockbuster way of preparing the iconic big shrimp, all rosey with tails still protruding, to star as an appetizer, to dress up soups and salads, or to just fill the entrée bill with high style. Here’s the way Los Angeles Dame Zov Karamardian – restaurateur, chef, and cookbook author – prepares them. She suggests pairing the dressed shrimp with dried bean dishes like the Drunken Beans with Mexican White Cheese—use the feta cheese version in the cookbook.
Allow up to a day for the shrimp to marinate. The Armenian Pesto can be prepared ahead and frozen for up to a month. Extra Pesto will find countless uses from dressing vegetables to slathering on sandwiches to tossing with pasta.