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| You can get fancy with this if you want... Rosemary sprigs double as flavoring agents and skewers in this Dishe. Only half of the pesto is used for this recipe; toss the remainder with pasta or spread thinly on crostini or grilled chicken breasts. |
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Mint pesto |
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| 1/2 cup |
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pine nuts, toasted |
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| 3 |
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garlic cloves, peeled |
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| 2 Tbs |
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(packed) feta cheese |
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| 2 Tbs |
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(packed) Parmesan cheese |
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| 1 Tbs |
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coarsely chopped jalapeņo chile |
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| 1/2 tsp |
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salt |
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| 1/2 tsp |
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ground black pepper |
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| 2 cups |
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(packed) fresh mint leaves |
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| 2 Tbs |
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fresh lemon juice |
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| 1/3 cup |
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extra-virgin olive oil |
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Shrimp |
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| 24 |
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large uncooked shrimp (about 2 pounds), peeled, deveined, tails left intact |
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| 2 Tbs |
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olive oil |
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| 2 |
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garlic cloves, minced |
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| 1 Tbs |
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chopped fresh parsley |
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| 3 Tbs |
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fresh lemon juice |
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| 24 |
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4-inch-long woody rosemary sprigs |
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| 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. |
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| Recipe Source |
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Recipe provided by Shady Brook Farms.
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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