Total Time
40mins
Prep 30 mins
Cook 10 mins

Bon Appétit, March 2004

Ingredients Nutrition

Directions

  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.

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