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Herbed Shrimp Skewers with Mint-Feta Pesto

Serves: Makes 4 servings

Ingredients:

  • Herbed Shrimp:
  • 16 bamboo skewers
  • 16 (about 1-½ pounds) large, uncooked shrimp, deveined with tails intact
  • 1-½ tablespoons olive oil
  • 1 medium-size garlic clove
  • ½ tablespoon fresh flat-leaf parsley, chopped
  • ½ tablespoon fresh rosemary, chopped
  • 2 tablespoons freshly squeezed lemon juice

  • Mint-Feta Pesto:
  • ½ cup pine nuts, toasted
  • 2 garlic cloves, peeled
  • 2 tablespoons feta cheese
  • 2 tablespoons Parmesan cheese
  • 1 tablespoon jalapeno chile, chopped
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1-½ cups fresh mint leaves
  • 1-½ tablespoons freshly squeezed lemon juice
  • ⅓ cup extra-virgin olive oil


Procedures:

The mint-feta pesto is not only an excellent accompaniment with the shrimp, but can also be served with seared white fish, lamb, and even on crostini.

If using bamboo skewers, soak in water for at least 1 hour before starting recipe.

Place shrimp in a medium mixing bowl and sprinkle with salt and pepper.

In another medium mixing bowl, whisk in oil, garlic, parsley, rosemary and lemon juice until thoroughly combined. Add the shrimp, and toss until coated. Cover bowl and refrigerate for at least 15 minutes.

To make the pesto: In a food processor fitted with a metal blade, add pine nuts, garlic, feta, parmesan, chile, salt and black pepper. Pulse the food processor until the mixture is smooth. Add the mint leaves and lemon juice; process until smooth, stopping occasionally to scrape down the sides of the bowl. Gradually add the oil, and continue to blend until the mixture is smooth and creamy.

To cook shrimp: Preheat the broiler. Thread 4 shrimp onto each skewer and arrange in a single layer on a broiler pan. Broil until opaque in the center, about 2 minutes per side. Transfer the shrimp to a medium-size bowl, sprinkle with the lemon juice, and toss with ½ cup of pesto.

To serve: Arrange on a platter, and serve with the reserved mint and feta pesto on the side.

Tested and perfected in the Sur la Table kitchen

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