Make the Pesto Cover the cashews with water and soak for 45 minutes until soft. Drain and set aside.

Combine all of the pesto ingredients, including the soaked cashews, into the bowl of a food processor. Process until the mixture is ground to a chunky paste. Scrape the pesto into a bowl, cover, and refrigerate until ready to use.

Make the poaching liquid Combine the poaching ingredients into a large pot and bring to a simmer over high heat. Lower heat to medium, cover with a lid, and simmer for 20 minutes. Pour the liquid through a colander and discard the solids. Return the poaching liquid to the pot. (I am lazy and do not strain out the solids but instead continue on to the next step, leaving the aromatics in the pot. You can do the same, but know that some of the cilantro stems may stick to the shrimp after cooking down.)

Poach the shrimp Bring the poaching liquid to a boil over high heat. Add the shrimp and stir to combine. Turn the heat off and set a timer for 3 minutes. The shrimp will cook in the hot liquid without overcooking the shrimp. Drain the shrimp in a colander, discard liquid, and place the shrimp in the fridge until cold. 

Transfer the shrimp to a serving plate and serve with the pesto on the side. Serve chilled shrimp with Asian pesto immediately.