MINT PESTO:
1/2
cup pine nuts toasted
3
garlic cloves peeled
2
tablespoons feta cheese - (packed)
2
tablespoons Parmesan cheese - (packed)
1
tablespoon coarsely-chopped jalapeño chile
1/2
teaspoon salt
1/2
teaspoon freshly-ground black pepper
2
cups fresh mint leaves - (packed)
2
tablespoons fresh lemon juice
1/3
cup extra-virgin olive oil
SHRIMP:
24
large uncooked shrimp - (abt 2 lbs) peeled, deveined, and tails left intact
2
tablespoons olive oil
2
garlic cloves minced
1
tablespoon chopped fresh parsley
3
tablespoons fresh lemon juice
24
woody 4"-long rosemary sprigs
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. This recipe yields 24 shrimp. What To Drink: Pinot Grigio.
