Skewered Rosemary Shrimp With Mint Pesto

Total Time
Prep 30 mins
Cook 4 mins

Rosemary sprigs double as flavoring agents and skewers in this beautiful hors d'oeuvre. From Bon Appetit. Can use basil pesto if preferred. This recipe only uses half the pesto.

Ingredients Nutrition


  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.
Most Helpful

This review is for the pesto only. I served it on pasta and it was very tasty. The pesto was too thick so I added juice from the jalopeno jar to thin it down. For a less expensive alternative, I used sunflower seeds instead of the pine nuts. Thanks for posting this recipe, it's a keeper.

Ellen E September 23, 2012

Oh were these good. I cut the serving down to 4 since i am eating a lot today, and want to make more!

MarraMamba June 19, 2008

Not only sounds delish -- this is just IT! Love the rosemary skewer, so creative and easy. Make the pesto over & over!

Slewfoot Sue December 10, 2007