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.
Total Time 1 hour
Prep Time 15 mins
Difficulty Level Medium
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)
Make for 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 (Can be made 1 day ahead; cover and refrigerate.)
Make 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 ½ cup mint pesto. Arrange on platter and serve.