Serves 10 to 12 as an entrée over pasta or rice; serves 20 as an appetizer if using large, skewered shrimp. Recipe is by Milou Barry.

½ cup chopped green onions with white parts included (about half a bunch)

1 cup rough-chopped Italian parsley

2 medium (olive-sized) garlic cloves, crushed

2 tbls. peeled, roughly chopped fresh ginger

1 cup, plus 2 tbls. grapeseed oil or other light oil, divided

3 to 4 lbs. peeled medium (31-40 count) shrimp (larger shrimp are great, too)

½ tsp. kosher salt

¼ tsp. cayenne pepper

5 dashes Melinda’s hot sauce (or your favorite hot sauce)

2 tbls. unsalted butter

¾ cup slivered almonds, toasted (250 F for 15 minutes)

½ cup light chicken broth (see note)

½ cup honey

Green onions, diagonally sliced, for garnish

1. Put the green onions, Italian parsley, crushed garlic and ginger in food processor and pulse three or four times. Add 1 cup grapeseed oil and purée briefly to pesto consistency.

2. Sprinkle shrimp with salt and cayenne. Place in a large bowl and pour the green ginger purée over all and stir well. Add hot sauce, stir and cover. Let sit in refrigerator for an hour or two. Drain and reserve all marinade.

3. In large skillet or sauté pan, heat 2 tablespoons grapeseed oil over medium heat. Add butter. When butter foams, add half the almonds, stir, then add shrimp and sauté until pink. Reduce heat to simmer. Add broth, 1/2 cup of the reserved marinade and honey. Stir and simmer about 2 minutes, cover and remove from heat. Discard any leftover marinade.

4. Serve over rice, angel hair pasta or orzo. Add remaining almonds and some sliced green onions for garnish.

Note: For a light chicken broth, use 1?8 teaspoon Custom brand chicken base in 1 cup hot water. Larger shrimp make excellent appetizers, skewered and served warm or cold.