Almond and Garlic Shrimp with Grilled Summer Ratatouille and Basil Pesto

Prepare Ratatouille: Drizzle peppers, zucchini, eggplant and onion with 2 tbsp olive oil, season with salt and pepper. Grill vegetables until just cooked; cool. Cut vegetables into pieces the size of cherry tomatoes and set aside in large bowl.

In large skillet over med.-high heat, toss cherry tomatoes with 1 tbsp. olive oil; cook until they burst. Add tomatoes to bowl of grilled vegetables; toss with tarragon and chives. Drizzle with 2 tbsp. olive oil; season to taste.

Prepare Pesto: In food processor, pulse together garlic, parmigiano cheese and almonds for 10 sec. Add basil leaves and olive oil; pulse until basil is processed fine and pesto forms. Season to taste with salt and pepper.

Prepare Shrimp: In large skillet over med.-high heat, sauté garlic, slivered almonds and chili flakes in almond oil for 30 sec. Add shrimp: season with salt and pepper and sauté, continuously tossing and flipping shrimp, until cooked through, about 4 min. The garlic should be brown and a little crispy.

Stir in white wine to deglaze pan, scraping browned bits from pan. Add butter and cook, stirring, until sauce forms. Remove from heat.

To serve: Spoon ratatouille onto plates; top with shrimp and dot shrimp with a dollop of pesto.