🫙 From the Spice Rack
Shrimp Spiedini with Pesto, New Potatoes & Chickpea Aioli
28 Gulf shrimp (#11-15, with heads on) 20 small new potatoes 1/4 cup pine nuts 1 1/2 cups fresh basil leaves 1 clove garlic 1/2 cup grated Parmesan cheese 1/4 cup grated Pecorino c...
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Ingredients8 items
Ingredients
- 28gulf shrimp (#11-15, with heads on)
- 20small new potatoes
- 1/4cuppine nuts
- 11/2 cups fresh basil leaves
- 1clovegarlic
- 1/2cupgrated parmesan cheese
- 1/4cupgrated pecorino cheese
- 1cupolive oil
Directions
- 1
28 Gulf shrimp (#11-15, with heads on) 20 small new potatoes 1/4 cup pine nuts 1 1/2 cups fresh basil leaves 1 clove garlic 1/2 cup grated P
- 2
Peel shrimp, leaving head and tail piece on
- 3
Thread 7 each onto bamboo skewers
- 4
Season with salt and pepper and refrigerate
- 5
Preheat barbecue
- 6
Cut new potatoes into quarters and place in mixing bowl
- 7
Place pine nuts, basil leaves, garlic, Parmesan, Pecorino and 1/2 cup olive oil in blender and grind until very fine (about 45 seconds)
- 8
Add remaining oil in drizzle to form smooth yet very thick sauce and set aside