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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Bon Appétit, March 2004 Ingredients:
1/2 cup pine nuts, toasted |
3 garlic cloves, peeled |
2 tablespoons packed feta cheese |
2 tablespoons packed parmesan cheese |
1 tablespoon coarsely chopped jalapeno chile |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
2 cups packed fresh mint leaves |
2 tablespoons fresh lemon juice |
1/3 cup extra virgin olive oil |
shrimp |
24 large uncooked shrimp, peeled, deveined, tails left intact (about 2 pounds) |
2 tablespoons olive oil |
2 garlic cloves, minced |
1 tablespoon chopped fresh parsley |
3 tablespoons fresh lemon juice |
24 woody rosemary sprigs (4-inch-long) |
Directions:
1. For mint pesto:
2. Combine first 7 ingredients in processor. Using on/off turns, process until mixture is smooth.
3. Add mint leaves and lemon juice; process until smooth, stopping occasionally to scrape down sides of bowl.
4. Gradually add oil and process until mint pesto is smooth and creamy. (Can be made 1 day ahead; cover and refrigerate.)
5. For shrimp:
6. Preheat broiler. Sprinkle shrimp with salt and pepper.
7. Whisk oil, garlic, and parsley in medium bowl to blend. Add shrimp; toss to coat. Let stand at room temperature 15 minutes.
8. Arrange shrimp in single layer on broiler pan. Broil until opaque in center, about 2 minutes per side. Transfer to large bowl; sprinkle with lemon juice and toss with 1/2 cup mint pesto. Starting at base end of rosemary, skewer 1 shrimp on each sprig. Arrange on platter and serve.
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