Skewered Rosemary Shrimp With Mint Pesto

Total Time: 34 mins Preparation Time: 30 mins Cook Time: 4 mins

Ingredients

• 1/2 cup pine nuts, toasted
• 3 garlic cloves, peeled
• 2 tablespoons feta cheese
• 2 tablespoons parmesan cheese
• 1 tablespoon coarsely chopped jalapeno
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cups fresh mint leaves
• 2 tablespoons fresh lemon juice
• 1/3 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 )

Recipe

• 1 for mint pesto:
• 2 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.)
• 3 for shrimp:
• 4 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.
• 5 alternatively can stir fry shrimp instead of broiling.