Name: Skewered Rosemary Shrimp with Mint Pesto
Yield: Makes 24
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

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Skewered Rosemary Shrimp with Mint PestoBrian Leatart

Rosemary sprigs double as flavoring agents and skewers in this beautiful hors d'oeuvre. Only half of the pesto is used for this recipe; toss the remainder with pasta or spread thinly on crostini or grilled chicken breasts. What to drink: Pinot Grigio.

Recipe information

Yield
Makes 24

Ingredients

Mint pesto

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

Shrimp

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

Preparation

For mint pesto:
Step 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.)
For shrimp:
Step 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.

TagsSkewer Shrimp Shellfish Seafood Pine Nut Nut Feta Cheese Dairy Parmesan Mint Herbs & Spices Starter Dinner Gluten Free Weeknight Meals Broil Food Processor Bon Appétit

Recipe information

Ingredients

Mint pesto

Shrimp

Preparation

For mint pesto:

Step 1

For shrimp:

Step 2

Recipe notes