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Skewered Rosemary Shrimp With Mint Pesto


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  • 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
  • 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


Servings 24


Step 1

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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