Skewered Rosemary Shrimp with Louisiana Pesto

Prep Time: 1 Hour
Yields: 24 Shrimp

Rosemary grows abundantly in Louisiana and, if left unattended, it will into a large shrub. The fragrant sprigs of this plant lend excellent flavor to shrimp, meat or vegetables when used as skewers. Toasted Louisiana pecans and fresh gulf shrimp add to the local flavor of this dish.

Ingredients for pesto:

  • ½ cup toasted pecans
  • 3 garlic cloves, peeled
  • 2 tbsps Feta cheese
  • 2 tbsps Parmesan cheese
  • 1 tbsp coarsely chopped jalapeños, seeded
  • ½ tsp salt
  • ½ tsp ground black pepper\
  • 2 cups fresh mint leaves, packed
  • 4 tbsps fresh lemon juice
  • 2/3 cup extra-virgin olive oil

In a food processor, combine pecans, garlic, cheeses, jalapeños, salt and pepper. Pulse until mixture is smooth. Add mint leaves and lemon juice. Process until mixture is smooth, stopping occasionally to scrape sides of the bowl. Gradually add olive oil and process until the pesto is smooth and creamy. This sauce can be made 1 day ahead, covered and stored in the refrigerator.

Ingredients for shrimp:

  • 24 large shrimp peeled and deveined with tails left intact
  • 2 tbsps olive oil
  • 2 garlic cloves, minced
  • 1 tbsp chopped parsley
  • 3 tbsps fresh lemon juice
  • 24 (4-inch) woody rosemary sprigs, stripped at the bottom
  • salt and black pepper to taste

Preheat griddle or grill. Season shrimp with salt and pepper. In a medium bowl, whisk together oil, garlic and parsley. Add shrimp and mix well. Let this mixture stand at room temperature for 15 minutes. Skewer 1-4 shrimp on each rosemary sprig. Lay skewers on griddle or grill and cook approximately 2 minutes on each side or until shrimp are opaque in the center. Occasionally brush shrimp with pesto sauce while grilling. When done, brush again with pesto, arrange skewers on a platter and serve.

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