Thai Pesto Shrimp

I don't know if it is legal or not to post something on the Internet that comes from a magazine, copyright laws and all that. But I find that recipes are a real gray area for that and I am going to credit the magazine and I am not trying to copyright the recipe for myself. So here goes:

I got this out of Southern Living Feb. 2009 issue. The whole magazine is chock full of great recipes. I have made 3 already and they are all winners.These 2 dishes in particular are going in to the permanent rotation. Believe it or don't, but I actually made these pretty much the way they are written and that is not my style at all.

Thai Pesto Shrimp with Coconut-Lime Rice

1 1/2 lb. unpeeled, large raw shrimp (16/20 ct.)
1 cup loosely packed fresh cilantro
3 Tbsp. fresh lime juice
2 Tbsp. unsalted dry roasted peanuts
2 Tbsp. minced fresh ginger
2 cloves garlic, minced
1 tsp. kosher or 3/4 tsp. regular salt
2 tsp. honey
1/2 tsp. dried crushed red pepper
1/4 cup olive oil, divided

Peel shrimp; de-vein, if desired. Prepare Coconut-Lime Rice. Meanwhile, process cilantro and next 7 ingredients and 3 Tbsp. of the olive oil in a food processor 15 to 20 seconds or until smooth, stopping to scrape down sides. Saute shrimp in remaining 1 Tbsp. hot oil in a large skillet over medium-high heat 3 to 5 minutes or just until shrimp turn pink. Stir in cilantro mixture. Serve over rice.

Coconut-Lime Rice
1 cup light coconut milk
1/2 tsp. salt
1 1/2 cups uncooked jasmine rice
1 tsp. lime zest
1 1/2 Tbsp. fresh lime juice

Bring coconut milk, salt and 2 cups water to a boil in a saucepan over medium heat. Stir in rice; cover, reduce heat to low, and simmer stirring occasionally, 20 to 25 minutes or until liquid is absorbed and rice is tender. Stir in lime zest and juice.

***My notes: for some stupid reason they think this will serve 6.Six what? Six-year-old's? It was just me and Mr. Big Ed and there was exactly enough leftover for his lunch the next day. No possible way this serves 6. Also, I bought regular coconut milk, not light. No reason, just what I picked up.The rice was awesome! I had some leftover and put raspberries and a bit of half and half on it and had breakfast the next day. I should keep a container of this rice in the fridge at all times. The Thai Pesto recipe was so good you won't believe it. This stuff would make cardboard taste wonderful. I can't think of a single thing NOT to put it on. So, give these a whirl whether you eat shrimp or not. You won't be sorry!

Also, you may want to check and see if you can find this particular issue of Southern Living just because there are so many other great recipes in it.