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Recipes

Skewered Rosemary Shrimp with Mint Pesto

By Zov KaramardianPhotography by Brian Leatart

5.0

(1)

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Recipe information

  • Yield

    Makes 24 Servings

Ingredients

Mint pesto

1

/2 cup pine nuts, toasted

3

garlic cloves, peeled

2

tablespoon (packed) feta cheese

2

tablespoons (packed) Parmesan cheese

1

tablespoon coarsely chopped jalapeño 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 (about 2 pounds), peeled, deveined, tails left intact

2

tablespoons olive oil

2

garlic cloves, minced

1

tablespoon chopped fresh parsley

3

tablespoons fresh lemon juice

24

4-inch-long woody rosemary sprigs

Need to make a substitution?

Preparation

  1. For mint pesto:

    Step 1

    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. DO AHEAD Can be made 1 day ahead; cover and refrigerate.

  2. For shrimp:

    Step 2

    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.

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