Skewered Rosemary Shrimp With Mint Pesto

• 12 cup pine nuts, toasted
• 3 garlic cloves, peeled
• 2 tablespoons feta cheese
• 2 tablespoons parmesan cheese
• 1 tablespoon coarsely chopped jalapeno
• 12 teaspoon salt
• 12 teaspoon ground black pepper
• 2 cups fresh mint leaves
• 2 tablespoons fresh lemon juice
• 13 cup extra virgin olive oil
• 24 large uncooked shrimp, peeled, deveined, tails left intact (about 2 pounds)
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 tablespoon chopped fresh parsley
• 3 tablespoons fresh lemon juice
• rosemary sprig (24 4-inch-long woody )

1. For mint pesto:
2. Combine first 7 ingredients in processor.
3. Using on/off turns, process until mixture is smooth.
4. Add mint leaves and lemon juice; process until smooth, stopping occasionally to scrape down sides of bowl.
5. Gradually add oil and process until mint pesto is smooth and creamy.
6. (Can be made 1 day ahead; cover and refrigerate.)
7. For shrimp:
8. Preheat broiler.
9. Sprinkle shrimp with salt and pepper.
10. Whisk oil, garlic, and parsley in medium bowl to blend.
11. Add shrimp; toss to coat.
12. Let stand at room temperature 15 minutes.
13. Arrange shrimp in single layer on broiler pan.
14. Broil until opaque in center, about 2 minutes per side.
15. Transfer to large bowl; sprinkle with lemon juice and toss with 1/2 cup mint pesto.
16. Starting at base end of rosemary, skewer 1 shrimp on each sprig.
17. Arrange on platter and serve.
18. Alternatively can stir fry shrimp instead of broiling.

pine nuts, garlic, feta cheese, parmesan cheese, jalapeno, salt, ground black pepper, mint, lemon juice, extra virgin olive oil, shrimp, olive oil, garlic, parsley, lemon juice, rosemary

Taken from www.food.com/recipe/skewered-rosemary-shrimp-with-mint-pesto-257885 (may not work)