Skewered Rosemary Shrimp With Mint Pesto

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.

• Ready In: 34 mins
• Yields: 24 skewers

Ingredients

• Mint 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

• Shrimp

• 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 )

Directions

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.