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Categories:
pine nuts garlic Feta cheese Parmesan cheese jalapeno salt ground black pepper mint lemon juice extra-virgin olive oil shrimp olive oil garlic parsley lemon juice rosemary
Viewed: 23 - Published at: 8 years agoIngredients
- 12 cup pine nuts, toasted
- 3 garlic cloves, peeled
- 2 tablespoons feta cheese
- 2 tablespoons parmesan cheese
- 1 tablespoon coarsely chopped jalapeno
- 12 teaspoon salt
- 12 teaspoon ground black pepper
- 2 cups fresh mint leaves
- 2 tablespoons fresh lemon juice
- 13 cup extra virgin olive oil
- 24 large uncooked shrimp, peeled, deveined, tails left intact (about 2 pounds)
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 tablespoon chopped fresh parsley
- 3 tablespoons fresh lemon juice
- rosemary sprig (24 4-inch-long woody )
Method
- 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.)
- 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.
- Alternatively can stir fry shrimp instead of broiling.
