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Meyer Lemon & Rosemary Shrimp Skewers with Mint Pesto

Author Adapted from New School of Cooking



  • 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


  • 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



  1. Combine the first six ingredients in a medium bowl. Add shrimp, cover and refrigerate while you prepare the pesto.


  1. Combine pine nuts, garlic and chili in the bowl of a food processor and pulse until the mixture is smooth.
  2. Add mint and lemon juice and process until smooth, stopping occasionally to scrape down the sides of the bowl.
  3. Gradually add the oil and process until mint pesto is smooth and creamy.
  4. Set aside.
  5. 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