Serves
4 servings
Ingredients
Mint Pesto:
1 medium garlic clove
1/4 cup grated Parmigiano-Reggiano cheese
2 tablespoons pine nuts, toasted
1/4 cup fresh basil leaves
1/2 cup fresh flat-leaf parsley leaves
1/2 cup fresh mint leaves
1/4 to 1/2 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper
Shrimp:
1 pound medium shrimp, peeled and deveined
Vegetable oil, for brushing grill pan
Kosher salt and freshly ground black pepper
Procedure
To prepare the pesto: To the food processor fitted with a metal blade, add the garlic, cheese, and pine nuts; process until they look like fine breadcrumbs. Add the herbs, olive oil, and lemon juice and blend again to make a smooth mixture. Taste and adjust seasoning with salt and pepper and transfer into a large bowl; set aside.
To a medium bowl add the shrimp and ¼ cup of the pesto, gently toss to coat. Set aside at room temperature to marinate for 30 minutes. If using wooden skewers, soak in water while shrimp marinates to prevent burning.
Thread the shrimp onto skewers, leaving a small gap in between the shrimp. Divide the shrimp evenly between the 4 skewers.
To grill the shrimp: Heat the grill or grill pan to medium-high heat. Using a silicone pastry brush, lightly coat the grill grates. Place the skewers on the grill and cook until pink and opaque, about 2 minutes per side.
To serve: Transfer the skewers to a serving platter and serve with remaining pesto along side.
