Name: Skewered Rosemary Shrimp with Mint Pesto
Yield: Makes 24
Ingredients: 1/2 cup pine nuts, toasted; 3 garlic cloves, peeled; 2 tablespoons (packed) feta cheese; 2 tablespoons (packed) Parmesan cheese; 1 tablespoon coarsely chopped jalapeño chile; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 2 cups (packed) fresh mint leaves; 2 tablespoons fresh lemon juice; 1/3 cup extra-virgin olive oil; 24 large uncooked shrimp (about 2 pounds), peeled, deveined, tails left intact; 2 tablespoons olive oil; 2 garlic cloves, minced; 1 tablespoon chopped fresh parsley; 3 tablespoons fresh lemon juice; 24 4-inch-long woody rosemary sprigs

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Skewered Rosemary Shrimp with Mint PestoBrian Leatart

Rosemary sprigs double as flavoring agents and skewers in this beautiful hors d'oeuvre. Only half of the pesto is used for this recipe; toss the remainder with pasta or spread thinly on crostini or grilled chicken breasts. What to drink: Pinot Grigio.

Recipe notes

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