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.

Stir the oil, parsley, garlic, pepper, and salt in a medium bowl to blend. Add the shrimp and toss to coat. Cover and refrigerate at least 15 minutes or up to a day.

If grilling the shrimp, prepare the grill for medium-high heat. Working in batches, grill the shrimp until they are pink and just opaque in the center, about 2 minutes per side (be careful not to overcook). If you are sautéing the shrimp, heat the ¼ cup olive oil in a large sauté pan over medium high heat. Add shrimp with all its marinade and cook just until opaque—about three minutes. Place cooked shrimp (and all the juices if sautéing) in a clean large bowl and toss with the lemon juice and the 2 tablespoons of Pesto. Serve hot or cool to room temperature, if desired. Spoon remaining pesto into a small bowl and serve on the side. Armenian Pesto

Place walnuts, cheese, garlic, black pepper, salt, and red pepper in a food processor bowl with a steel blade. Process until a thick paste forms. Add the cilantro, mint, and lemon juice. Blend until the cilantro and mint are finely chopped. With the machine running, gradually add the oil and blend until the mixture is smooth and creamy. _Makes 1 cup._