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Skewered Rosemary Shrimp with Mint Pesto

Skewered Rosemary Shrimp with Mint Pesto


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Ingredients

Mint pesto

  • 1/2 cup pine nuts, toasted
  • 2 tablespoon (packed) feta cheese
  • 2 tablespoons (packed) Parmesan cheese
  • 1 tablespoon coarsely chopped jalapeño chile
  • 1/2 teaspoon ground black pepper
  • 2 cups (packed) fresh mint leaves
  • 2 tablespoons fresh lemon juice
  • 1/3 cup extra-virgin olive oil

Shrimp

  • 24 large uncooked shrimp (about 2 pounds), peeled, deveined, tails left intact
  • 1 tablespoon chopped fresh parsley
  • 3 tablespoons fresh lemon juice
  • 24 4-inch-long woody rosemary sprigs

Recipe Preparation

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. DO AHEAD 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.

Recipe by Zov Karamardian,Reviews Section


Watch the video: Πως φτιάχνουμε σάλτσα δυόσμου στην κουζίνα μας με φρέσκο δυόσμο από τον κήπο (July 2022).


Comments:

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  2. Tojataxe

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  3. Hraefnscaga

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  4. Kachada

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  5. Lamorat

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