Grilled Shrimp with Pasta and Hatch Green Chile Pesto
(Serves 6. Heat scale: medium)

Marinade
Combine the following ingredients in a food process or blender, and process.

½ cup fresh jalapeno chiles (seeds and stems removed)
½ cup fresh cilantro
6 cloves garlic
¼ cup Worcestershire sauce
2 ½ cups olive oil
½ cup fresh lemon juice

Shrimp
2 pounds shrimp, peeled and deveined

Toss the shrimp lightly with the marinade, and refrigerate the marinated shrimp for 2 hours. Grill just before serving.

Pesto and pasta

4 cloves fresh garlic
½ cup piñon nuts
½ cup grated Parmagiana cheese
1 cup roasted and peeled Hatch green chiles
1 bunch fresh cilantro (about 1 cup)
Salt and pepper to taste

½ cup olive oil
2 pounds fresh angel hair pasta

Place all ingredients (except the pasta and oil) in a food processor, and drizzle in the ½ cup of olive oil while processing. Process until finely minced and blended.

Boil the angel hair pasta until al dente and toss with the pesto while the pasta is very hot. Top with the grilled shrimp.