Skewered Rosemary Shrimp with Mint Pesto

Skewered Rosemary Shrimp with Mint Pesto
Photo by Brian Leatart

Ingredients

  • 24 4-inch-long woody rosemary sprigs
  • 2 cups fresh mint leaves
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons fresh lemon juice
  • 1/3 cup extra-virgin olive oil
  • ½ cup pine nuts
  • 2 tablespoons feta cheese
  • + 9 more ingredients
    • 1 tablespoon jalapeño chile
    • 2 tablespoons olive oil
    • 2 garlic cloves
    • 1 tablespoon parsley
    • ½ teaspoon salt
    • ½ teaspoon ground black pepper
    • 2 tablespoons Parmesan cheese
    • 3 garlic cloves
    • 24 large uncooked shrimp , peeled, deveined, tails left intact

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; ...

View full recipe at Epicurious

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