Skewered Rosemary Shrimp With Mint Pesto

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Ingredients

Mint pesto
  • 1/2 cup pine nuts, toasted
  • 3 garlic cloves, peeled
  • 2 tablespoon (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
Shrimp
  • 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

Description

Rosemary Sprigs Double As Flavoring Agents And Skewers In This Beautiful Hors D'oeuvre.

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