Jumbo Shrimp with Basil and Mint Pesto

• 3/4 cups lightly packed fresh mint leaves
• 1/2 cup lightly packed fresh basil leaves
• 1/4 cup pine nuts, toasted
• 1 garlic clove
• 1/4 cup olive oil
• 2 tablespoons freshly grated Parmesan
• Salt and freshly ground black pepper
• 2 pounds uncooked jumbo shrimp, peeled and de-veined
• 2 tablespoons extra-virgin olive oil

1. Blend the mint, basil, pine nuts, and garlic in a food processor until finely chopped.
2. With the machine running, gradually add 1/4 cup of olive oil, processing until well blended.
3. Transfer the pesto to a medium bowl.
4. Stir in the Parmesan.
5. Season, to taste, with salt and pepper.
6. Toss the shrimp with the extra-virgin olive oil in a large bowl to coat.
7. Sprinkle with salt and pepper, and toss again.
8. Heat a heavy large skillet over high heat.
9. Working in 2 batches, add the shrimp and saute until just cooked through, about 3 minutes.
10. Toss the shrimp with enough pesto to coat.
11. Transfer the shrimp to a platter and serve.

mint leaves, basil, pine nuts, garlic, olive oil, salt, jumbo shrimp, extravirgin olive oil

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/jumbo-shrimp-with-basil-and-mint-pesto-recipe.html (may not work)