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Skewered Rosemary Shrimp with Mint Pesto

Name: Skewered Rosemary Shrimp with Mint Pesto
Cuisine: italian
Ingredients: 1/2 cup pine nuts, toasted; 3 garlic cloves, peeled; 2 tablespoons (packed) feta cheese; 2 tablespoons (packed) Parmesan cheese; 1 tablespoon coarsely chopped jalapeño chile; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 2 cups (packed) fresh mint leaves; 2 tablespoons fresh lemon juice; 1/3 cup extra-virgin olive oil; 24 large uncooked shrimp (about 2 pounds), peeled, deveined, tails left intact; 2 tablespoons olive oil; 2 garlic cloves, minced; 1 tablespoon chopped fresh parsley; 3 tablespoons fresh lemon juice; 24 4-inch-long woody rosemary sprigs

A small grocery run gets this on the table.

Ingredients

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directions

1.
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.)
2.
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.

Recipes sourced from Epicurious.com.

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