Whip up this fabulously punchy combo of cilantro, garlic and walnuts.

SAUCE

2 large garlic cloves
1/2 cup chopped walnuts
1 1/2 cups packed cilantro (thin stems and leaves)
2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
5 tablespoons extra-virgin olive oil

SHRIMP

1/2 lemon, cut into wedges
2 garlic cloves, crushed
1 1/2 lb. shelled, deveined uncooked medium shrimp (21 to 26 count), tails removed if desired

1 ) With food processor running, drop 2 garlic cloves, one at a time, into machine; process until finely chopped. Add walnuts; pulse until finely chopped. Add cilantro; pulse until finely chopped. Add lemon juice, salt and pepper. With machine running, slowly add oil until mixture is blended.

2 ) Boil lemon wedges and 2 garlic cloves in large pot of boiling water 5 minutes to flavor water. Add shrimp; reduce heat to medium-low. Simmer 3 to 4 minutes or until shrimp turn pink; drain. Cool quickly by placing in freezer on large rimmed baking sheet about 10 minutes. Pat dry; toss with sauce. Serve with toothpicks. (Shrimp can be made 3 hours ahead. Cover and refrigerate.)