Skewered Rosemary Shrimp with Mint Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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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. 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 |
Directions:
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.)
2. 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.
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