Shrimp with Parsley Pesto

Cook garlic and olive oil over low heat until garlic is soft, about 8 minutes. Remove to a measuring cup (with a pouring lip) and refrigerate until cool. Peel garlic and place in blender with parsley, pine nuts, water, and salt. Pulse until leaves are well-chopped. With blender running, very slowly pour oil into the blender until sauce begins to emulsify, then add oil quickly. You can make the pesto a day ahead of time and refrigerate.

Butterfly shrimp by laying it on its side. Starting ¼ " away from the tail, make a horizontal cut along the inside curl of the shrimp without cutting all the way through. Open the shrimp and flatten it with your palm. Season it with some salt. In a fry pan, heat a few tablespoons of olive oil until smoking. Add shrimp, shell side up. Cook for 1 minute, turn the shrimp, and cook until firm and pink, about a minute more. Repeat until all shrimp is cooked. Stir lemon juice into the pesto just before serving. Serve pesto as a dipping sauce with the shrimp.