3 oz pine nuts - (1/4 cup)
3/4 cup jumbo green olives with pimientos -, (abt 16 larg olives)
1 garlic clove, slightly crushed,
and peeled
1 cup flat-leaf parsley leaves
1 lemon, zested
Juice of 1/2 lemon
1/2 cup grated Parmigiano-Reggiano or Romano
1 cup extra-virgin olive oil
Salt, to taste
Freshly-ground black pepper, to taste
1 lb cooked shrimp - (24-count)
1/2 lb store-bought celery sticks


Place pine nuts in a small skillet and toast over medium heat. Cool nuts and add to food processor. Add olives, garlic, parsley, lemon zest and juice, and cheese and process until finely chopped. Turn processor on and stream in extra-virgin olive oil. Season the sauce with salt and pepper and place in a small dish. Surround with shrimp and celery sticks and serve.
This recipe yields 8 servings.