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Categories:
shrimp calamari extra-virgin olive oil garlic Feta cheese Parmesan cheese pine nuts lime juice mint leaves fresh ground pepper long woody rosemary springs for skewers
Viewed: 5 - Published at: 8 years agoIngredients
- 1.5 pounds uncooked shrimp (about 24) peeled and deveined
- 2 calamari steaks (about 3/4 pounds) cut into strips
- 1/3 cup extra-virgin olive oil
- 3 garlic cloves
- 3 tablespoons feta cheese
- 2 tablespoons grated Parmesan cheese
- 1/2 cup pine nuts
- 2 tablespoons fresh lime juice
- 1.5 cups fresh mint leaves
- fresh ground pepper to taste
- 24 inch-long woody rosemary springs for skewers (optional)
Method
- For mint pesto: in a processor, combine oil, garlic, cheese, pine nuts and lime juice and pulse (using on/off switch) until the mixture is smooth. Add mint leaves and process until pesto is well blended. (Makes about 3/4 cup)
- In a bowl toss raw shrimp and calamari with about a 1/4 cup of the pesto, until seafood is evenly coated. Refrigerate up to two hours.
- Heat grill pan or prepare outdoor grill for medium high heat. Grill shrimp until they are pink and just opaque in the center - no more than two minutes. Repeat process for calamari strips.
- If desired; toss cooked seafood in additional pesto; skewer shrimp on rosemary sprigs and serve. Or simply mound seafood on a platter and garnish with mint leaves and rosemary
