Rosemary Shrimp with Mint Pesto

Mint Pesto-

½ cup pine nuts, toasted

3 garlic cloves, peeled

2 Tbsp. feta cheese

2 Tbsp. Parmesan cheese

1 Tbsp. coarsely chopped jalapeno chili

Salt and pepper to taste

2 cups (packed) fresh mint leaves

2 Tbsp. fresh lemon juice

1/3 cup extra virgin olive oil

Shrimp-

24 large uncooked shrimp, peeled, deveined, tails left intact

2 Tbsp. Olive oil

2 garlic cloves, minced

1 Tbsp. chopped fresh parsley

3 Tbsp fresh lemon juice

24 (4 inch long) woody rosemary sprigs

Mint Pesto –

            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.  This can be made 1 day ahead; cover and refrigerate. 

Shrimp-

            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 ½ cup mint pesto.  Starting at base end of rosemary, skewer 1 shrimp on each sprig.  Arrange on platter and serve.