Skewered Rosemary Shrimp With Mint Pesto |
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Prep Time: 30 Minutes Cook Time: 4 Minutes |
Ready In: 34 Minutes Servings: 6 |
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Rosemary sprigs double as flavoring agents and skewers in this beautiful hors d'oeuvre. From Bon Appetit. Can use basil pesto if preferred. This recipe only uses half the pesto. Ingredients:
1/2 cup pine nuts, toasted |
3 garlic cloves, peeled |
2 tablespoons feta cheese |
2 tablespoons parmesan cheese |
1 tablespoon coarsely chopped jalapeno |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
2 cups fresh mint leaves |
2 tablespoons fresh lemon juice |
1/3 cup extra virgin olive oil |
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 |
rosemary sprig (24 4-inch-long woody ) |
Directions:
1. For mint pesto:
2. Combine first 7 ingredients in processor. Using on/off turns, process until mixture is smooth. Add mint leaves and lemon juice; process until smooth, stopping occasionally to scrape down sides of bowl. Gradually add oil and process until mint pesto is smooth and creamy. (Can be made 1 day ahead; cover and refrigerate.)
3. For shrimp:
4. Preheat broiler. Sprinkle shrimp with salt and pepper. Whisk oil, garlic, and parsley in medium bowl to blend. Add shrimp; toss to coat. Let stand at room temperature 15 minutes. 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.
5. Alternatively can stir fry shrimp instead of broiling.
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