Shrimp With Mint Pesto

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/2 cup pine nuts, toasted
• 3 garlic cloves, peeled
• 2 tablespoons packed feta cheese
• 2 tablespoons packed parmesan cheese
• 1 tablespoon coarsely chopped jalapeno 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
• shrimp
• 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
• 24 woody rosemary sprigs (4-inch-long)

Recipe

• 1 for mint pesto:
• 2 combine first 7 ingredients in processor. using on/off turns, process until mixture is smooth.
• 3 add mint leaves and lemon juice; process until smooth, stopping occasionally to scrape down sides of bowl.
• 4 gradually add oil and process until mint pesto is smooth and creamy. (can be made 1 day ahead; cover and refrigerate.)
• 5 for shrimp:
• 6 preheat broiler. sprinkle shrimp with salt and pepper.
• 7 whisk oil, garlic, and parsley in medium bowl to blend. add shrimp; toss to coat. let stand at room temperature 15 minutes.
• 8 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.