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Shrimp with Artichoke Pesto
- 2 large artichokes
- 1 cup (packed) fresh basil leaves
- 1 garlic clove
- 1 cup extra-virgin olive oil
- 1 tablespoon freshly grated Pecorino Romano cheese
- 1 tablespoon freshly grated Parmesan cheese
- 32 cooked jumbo shrimp, peeled, deveined
Directions:View on Bon Appetit
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