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March 12, 2008

Skewered rosemary shrimp with mint pesto...

Mint pesto
1/2 c pine nuts, toasted
3 garlic cloves, peeled
2 T feta cheese
2 T parmesan cheese
1 T coarsely chopped jalapeño chile
1/2 t salt
1/2 t ground black pepper
2 c fresh mint leaves
2 T fresh lemon juice
1/3 c extra-virgin olive oil

Shrimp
24 large uncooked shrimp (about 2 lbs), peeled
2 T olive oil
2 garlic cloves, minced
1 T chopped fresh parsley
3 T fresh lemon juice
rosemary sprigs

Love this recipe I found on epicurious.
Prep. for mint pesto: Combine first 7 ingredients in processor. Add mint leaves and lemon juice; 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. 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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