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Meyer Lemon & Rosemary Shrimp Skewers with Mint Pesto
Author
Adapted from New School of Cooking
Ingredients
Shrimp
2
tablespoon
extra virgin olive oil
2
garlic cloves
minced
1
tablespoon
chopped parsley
2
teaspoon
chopped rosemary leaves
zest and juice of 1 Meyer lemon
zested with a zester
salt and pepper for seasoning
1 ½
lbs.
medium shrimp
Pesto
¼
cup
pine nuts
toasted
2
garlic cloves
peeled
1
serrano chile
seeded
1
large bunch of fresh mint
leaves only – or 2 small ones
1
Meyer lemon
juiced
1/3
cup
extra virgin olive oil
salt and pepper to taste
Instructions
Shrimp
Combine the first six ingredients in a medium bowl. Add shrimp, cover and refrigerate while you prepare the pesto.
Pesto
Combine pine nuts, garlic and chili in the bowl of a food processor and pulse until the mixture is smooth.
Add mint and lemon juice and process until smooth, stopping occasionally to scrape down the sides of the bowl.
Gradually add the oil and process until mint pesto is smooth and creamy.
Set aside.
Skewer the shrimp on the metal skewers and grill until done, just about a minute per side. Serve with the pesto.
Recipe Notes
Serves 4-6