Rosemary Shrimp With Mint Pesto

BY CHEF JOHN ASH

Shrimp tossed in an easy Pesto flavored with mint and rosemary. Pair this dish with The Cutrer Chardonnay for a light meal.

INGREDIENTS

1/2 cup pine nuts, toasted (Mint Pesto)

3 garlic cloves, peeled (Mint Pesto)

2 tbsps (packed) feta cheese (Mint Pesto)

2 tbsps (packed) Parmesan cheese (Mint Pesto)

1 tbsp coarsely chopped jalapeno chile (Mint Pesto)

1/2 tsp salt (Mint Pesto)

1/2 tsp ground black pepper (Mint Pesto)

2 cups (packed) fresh mint leaves (Mint Pesto)

2 tbsps fresh lemon juice (Mint Pesto)

1/3 cup extra-virgin olive oil (Mint Pesto)

24 (about 2 pounds) large uncooked shrimp, peeled, deveined, tails left intact (Rosemary Shrimp)

2 tbsps olive oil (Rosemary Shrimp)

2 garlic cloves, minced (Rosemary Shrimp)

1 tbsp chopped fresh parsley (Rosemary Shrimp)

3 tbsps fresh lemon juice (Rosemary Shrimp)

INSTRUCTIONS

1. Make for Pesto: Combine first 7 ingredients in processor. Using on/off turns, process until mixture is smooth.

2. Add mint leaves and lemon juice; process until smooth, stopping occasionally to scrape down sides of bowl.

3. Gradually add oil and process until mint pesto is smooth and creamy (Can be made 1 day ahead; cover and refrigerate.)

4. Make for Shrimp: Preheat broiler. Sprinkle shrimp with salt and pepper.

5. Whisk oil, garlic and parsley in medium bowl to blend. Add shrimp; toss to coat. Let stand at room temperature 15 minutes.

6. Arrange shrimp in single layer on broiler pan. Broil until opaque in center, about 2 minutes per side.

7. Transfer to large bowl; sprinkle with lemon juice and toss with ½ cup mint pesto. Arrange on platter and serve.