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In the cookbook Rachael Ray 365 days is not repeated, I'm looking for a recipe for shrimp paste. with pesto, lemon zest?

its been forever since it did and i dont have that cookbook more … if anyone has please help:) is made with pasta, shrimp, basil pesto, lemon juice and zest, garlic .. Maybe OJ … not sure what else!

This is the closest I could find. I hope that's right! Grilled-sorta Caesar with Pancetta Shrimp and Pesto Penne Serves 4 Ingredients8 jumbo shrimp, peeled and deveined (A tails left on) 1 lemon juice 2 teaspoons grated over lemon peel Salt and freshly ground pepper 8 sage leaves 8 slices bacon 1 cup extra virgin olive oil (EVOO), plus more for drizzling 2 tablespoons vinegar red wine 1 tablespoon Worcestershire sauce 3 cloves garlic, 2 whole and one broken and grated 2 teaspoons anchovy paste 1 teaspoon Dijon mustard 3 to 4 dashes hot pepper sauce 1 pound penne pasta 1 cup fresh basil leaves 1 / 4 cup fresh mint leaves 1 / 4 cup flat-leaf parsley (a couple of palmfuls) 1 / 4 cup fresh tarragon leaves 1 / 4 cup toasted pine nuts 1 / 2 cup freshly grated Parmigiano Reggiano cheese (a couple of generous handfuls) 1 cup frozen peas, thawed 2 Hearts romaine lettuce, halved 1 / 2 cup sliced almonds, toasted Preparation Preheat an outdoor grill or grill pan to medium-high. Combine shrimp with half the lemon juice, season with salt and pepper. Place a sage leaf in the cavity where the shrimp is deveined, then wrap a piece of bacon All the shrimp and secure with a toothpick. Sprinkle with a dash of EVOO and reserve. In a medium bowl, whisk together vinegar, Worcestershire sauce, grated garlic, anchovy paste, mustard, hot sauce and remaining lemon juice. Pour in 1 / 2 cup EVOO in a slow stream and beat. Set aside. Bring a large pot of boiling water, salt, add the penne and cook until al dente. Drain. While the pasta is working in a food processor, pulse the two whole garlic cloves, lemon peel, basil, mint, parsley, tarragon and pine nuts. Pour the remaining cup EVOO 1 / 2 in a steady stream. Transfer the pesto to a serving dish and add cheese, season to taste with salt and pepper. Add the peas and pasta and mix. Grill shrimp until pink, about 4 minutes per side. Set aside. Grill romaine, turning once, until charred, 2-3 minutes. Roman half-heartedly serving per person, along with some shrimp and pasta. Top the romaine with the dressing and almonds.

Pasta al Pesto