In a food processor or strong blender, add all the pesto ingredients and blend until fully combined. Set aside.
Heat a frying pan with olive oil. When fully heated, add in the minced garlic and smoked paprika and lightly fry for 1 -2 minutes, until fragrant. Add in the shrimp and cook until they are pink and cooked.
Remove from the heat and allow to cool. Once cool, combine 3/4 cup of the homemade pesto with the shrimp and mix until fully incorporated.
Top the shrimp mixture on your favourite grain, pasta or even on top of a salad.
This shrimp freezes really well, as does the excess pesto. For the pesto, feel free to sub any nut for it but keep the rest of the ingredients the same.