Ingredients for Skewered Rosemary Shrimp With Mint Pesto
- 1/4 cup pine nuts
- Garlic Cloves
- Feta Cheese
- Parmesan Cheese
- Jalapeno
- 1/4 teaspoon salt
- Ground Black Pepper
- 1 cup packed fresh mint leaves
- Fresh Lemon Juice
- 1/2 cup extra virgin olive oil
- 1 pound shrimp (peeled and deveined)
- Olive Oil
- Fresh Parsley
- Rosemary Sprig
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How to Make Skewered Rosemary Shrimp With Mint Pesto
- **Make the Mint Pesto:** Combine 1 cup packed fresh mint leaves, 1/2 cup grated Parmesan cheese, 1/4 cup pine nuts, 2 cloves garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a food processor.
- Process until finely chopped.
- With the motor running, gradually add 1/2 cup extra virgin olive oil until smooth and creamy. Stir in 1 tablespoon lemon juice.
- **Prepare the Shrimp:** Preheat your broiler to high.
- In a medium bowl, whisk together 2 tablespoons olive oil, 1 clove minced garlic, and 1 tablespoon chopped fresh parsley.
- Add 1 pound of shrimp (peeled and deveined) to the bowl and toss to coat.
- Season shrimp generously with salt and pepper.
- Let the shrimp marinate at room temperature for 15 minutes.
- Arrange shrimp in a single layer on a broiler pan.
- Broil for 2-3 minutes per side, or until pink and opaque in the center.
- Transfer the cooked shrimp to a large bowl.
- Toss gently with 1/2 cup of the prepared mint pesto and 1 tablespoon of lemon juice.
- **Assemble the Skewers:** Starting at the base of each rosemary sprig, carefully thread 1 shrimp onto each sprig.
- Arrange the skewers on a platter and serve immediately. Enjoy!
- **Alternative Cooking Method:** For a stir-fry, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated shrimp and cook until pink and opaque, about 2-3 minutes per side.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
1g
Fat
4g
Carbs
0g
