Skewered Rosemary Shrimp with Mint Pesto

Name: Skewered Rosemary Shrimp with Mint Pesto
Total time: 35 min
Yield: 6 servings
Ingredients: ½ cup pine nuts; 3 cloves garlic; 2 tablespoons feta cheese; 2 tablespoons Parmesan cheese; 1 tablespoon jalapeño chile; ½ teaspoon salt; ½ teaspoon ground black pepper; 2 cups fresh mint leaves; 2 tablespoons fresh lemon juice; ⅓ cup extra-virgin olive oil; 24 pieces large uncooked shrimp; 2 tablespoons olive oil; 2 cloves garlic; 1 tablespoon fresh parsley; 3 tablespoons fresh lemon juice; 24 sprigs rosemary sprigs

Succulent shrimp skewered on aromatic rosemary sprigs, served with a fresh mint pesto made with pine nuts, feta, and Parmesan cheese. Perfect as an elegant appetizer or light main course.

6 servings

35 min

Published October 4, 2025

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Ingredients

•½ cup pine nuts
•3 cloves garlic
•2 tablespoons feta cheese
•2 tablespoons Parmesan cheese
•1 tablespoon jalapeño chile
•½ teaspoon salt
•½ teaspoon ground black pepper
•2 cups fresh mint leaves
•2 tablespoons fresh lemon juice
•⅓ cup extra-virgin olive oil
•24 pieces large uncooked shrimp
•2 tablespoons olive oil
•2 cloves garlic
•1 tablespoon fresh parsley
•3 tablespoons fresh lemon juice
•24 sprigs rosemary sprigs

Cooking Instructions

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

Ingredients

•½ cup pine nuts

•3 cloves garlic

•2 tablespoons feta cheese

•2 tablespoons Parmesan cheese

•1 tablespoon jalapeño chile

•½ teaspoon salt

•½ teaspoon ground black pepper

•2 cups fresh mint leaves

•2 tablespoons fresh lemon juice

•⅓ cup extra-virgin olive oil

•24 pieces large uncooked shrimp

•2 tablespoons olive oil

•2 cloves garlic

•1 tablespoon fresh parsley

•3 tablespoons fresh lemon juice

•24 sprigs rosemary sprigs

Cooking Instructions

Combine first 7 ingredients in processor. Using on/off turns, process until mixture is smooth. Add mint leaves and lemon juice; process until smooth, stopping occasionally to scrape down sides of bowl. Gradually add oil and process until mint pesto is smooth and creamy. (Can be made 1 day ahead; cover and refrigerate.)

10 min

Preheat broiler. Sprinkle shrimp with salt and pepper. Whisk oil, garlic, and parsley in medium bowl to blend. Add shrimp; toss to coat. Let stand at room temperature 15 minutes. Arrange shrimp in single layer on broiler pan. Broil until opaque in center, about 2 minutes per side. Transfer to large bowl; sprinkle with lemon juice and toss with 1/2 cup mint pesto. Starting at base end of rosemary, skewer 1 shrimp on each sprig. Arrange on platter and serve.

25 min