Skewered Rosemary Shrimp with Mint Pesto
Succulent shrimp skewered on aromatic rosemary sprigs, served with a fresh mint pesto made with pine nuts, feta, and Parmesan cheese. Perfect as an elegant appetizer or light main course.
Ingredients
- •½ cup pine nuts
- •3 cloves garlic
- •2 tablespoons feta cheese
- •2 tablespoons Parmesan cheese
- •1 tablespoon jalapeño chile
- •½ teaspoon salt
- •½ teaspoon ground black pepper
- •2 cups fresh mint leaves
- •2 tablespoons fresh lemon juice
- •⅓ cup extra-virgin olive oil
- •24 pieces large uncooked shrimp
- •2 tablespoons olive oil
- •2 cloves garlic
- •1 tablespoon fresh parsley
- •3 tablespoons fresh lemon juice
- •24 sprigs rosemary sprigs
Cooking Instructions
- 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.)
10 min
- 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.
25 min
