Skewered Rosemary Shrimp With Mint Pesto

Skewered Rosemary Shrimp With Mint Pesto
Skewered Rosemary Shrimp With Mint Pesto

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

Ingredients

  • 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

Directions

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.

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