Shrimp with Basil-Peanut Pesto from 660 Curries by Raghavan Iyer

Name: Shrimp with Basil-Peanut Pesto from 660 Curries by Raghavan Iyer
Ingredients: 1 pound large shrimp (16 to 20 per pound), peeled and deveined, but tails left on; ½ cup firmly packed fresh holy basil or sweet basil leaves; 1 cup unsalted dry-roasted peanuts; 4 medium-size cloves garlic, finely chopped; ½ teaspoon ground turmeric; 1 teaspoon coarse kosher or sea salt; 2 or 3 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed; 2 teaspoons white granulated sugar; Juice of 1 medium-size lime; 2 tablespoons canola oil

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Changing one or two ingredients in a classic dish can be enough to catapult it into another continent’s flavor boundary. I am talking about Italy’s basil pesto,

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Ingredients

1 pound large shrimp (16 to 20 per pound), peeled and deveined, but tails left on
½ cup firmly packed fresh holy basil or sweet basil leaves
1 cup unsalted dry-roasted peanuts
4 medium-size cloves garlic, finely chopped
½ teaspoon ground turmeric
1 teaspoon coarse kosher or sea salt
2 or 3 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed
2 teaspoons white granulated sugar
Juice of 1 medium-size lime
2 tablespoons canola oil