Skillet Shrimp With Cilantro Pesto

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1 cup packed fresh cilantro leaves

2 tablespoons fish stock or defatted chicken broth

1 tablespoon olive oil

1 teaspoon minced garlic

1/2 teaspoon lemon juice

1/4 teaspoon hot-pepper sauce


1 teaspoon olive oil

2 small zucchini, thinly sliced

1 carrot, thinly sliced

1 pound extra-large shrimp (26 to 30 shrimp per pound), peeled, deveined and tails removed

1 teaspoon lemon juice

1/2 teaspoon grated lemon rind

1/2 teaspoon minced garlic

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