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.
- 1⁄2 cup pine nuts, toasted
- 3 garlic cloves, peeled
- 2 tablespoons feta cheese
- 2 tablespoons parmesan cheese
- 1 tablespoon coarsely chopped jalapeno
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 2 cups fresh mint leaves
- 2 tablespoons fresh lemon juice
- 1⁄3 cup extra virgin olive oil
- 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
- rosemary sprig (24 4-inch-long woody )
- For mint pesto:
- 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.)
- 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. 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.
- Alternatively can stir fry shrimp instead of broiling.
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.
Oh were these good. I cut the serving down to 4 since i am eating a lot today, and want to make more!
Not only sounds delish -- this is just IT! Love the rosemary skewer, so creative and easy. Make the pesto over & over!