Ingredients
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1/2 cup pine nuts, toasted
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3 garlic cloves, peeled
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2 tablespoons feta cheese
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2 tablespoons parmesan cheese
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1 tablespoon coarsely chopped jalapeno
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1/2 teaspoon ground black pepper
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2 cups fresh mint leaves
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2 tablespoons fresh lemon juice
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1/3 cup extra virgin olive oil
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24 large uncooked shrimp, peeled, deveined, tails left intact (about 2 pounds)
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2 tablespoons olive oil
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2 garlic cloves, minced
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1/2 teaspoon salt
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1 tablespoon chopped fresh parsley
Instructions
- For mint pesto:
- 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.)
- For shrimp:
- 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.
- Alternatively can stir fry shrimp instead of broiling.