Pesto Shrimp and Squash Fettucini

Recipe originally from Practical Paleo by Diane Sanfilippo (http://tinyurl.com/9pnof4l)

 Ingredients:
2 dozen large shrimp
4 zucchini or yellow squash
salt & pepper to taste

For the pesto:
1/2 cup macadamia nuts
handful of basil
1 clove garlic
1/2 cup olive oil
sea salt & black pepper to taste

Process:
Make the pesto first.  Combine the macadamia nuts, basil, garlic, olive oil, salt and pepper in food processor and blend until smooth.

Peel and de-vein  and de-tail the shrimp.

Run a vegetable peeler along the squash making strips (or "noodles") until you get to the seedy part.

Place a steamer basket in a pot of water with about an inch of water in it.  When the water is boiling, place the noodles in a steamer basket in the pot of water and cook for about 3-5 minutes.  Remove noodles from the pot.

Place the shrimp in the steamer basket and steam them until they are no longer pink (3-5 minutes).

Place the steamed noodles in bowl and combine with pesto and toss.

Top with the cooked shrimp and serve warm.