Recipe: Grilled Shrimp with Mint and Cilantro Pesto (food processor)

ZOV'S GRILLED SHRIMP WITH MINT AND CILANTRO PESTO

FOR THE CILANTRO PESTO:
1/2 cup walnuts, toasted
1/4 cup freshly grated Parmesan cheese
3 garlic cloves, peeled
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon dried crushed red pepper
1 cup (packed) fresh cilantro leaves
1 cup (packed) fresh mint leaves
2 tablespoons fresh lemon juice
1/3 cup olive oil
FOR THE SHRIMP:
2 tablespoons olive oil
2 tablespoons chopped fresh Italian parsley
1 1/2 teaspoons minced garlic
1/2 teaspoon ground black pepper
1/4 teaspoon salt
24 jumbo shrimp, peeled, deveined and tails still intact
TO SERVE:
2 tablespoons fresh lemon juice
1/2 cup mint and cilantro pesto
Lemon wedges, for garnish
Rosemary sprigs, for garnish

TO MAKE THE PESTO:
Blend nuts, cheese, garlic, black pepper, salt and red pepper in a food processor until a thick paste forms. Add cilantro, mint and lemon juice. Blend until cilantro and mint are finely chopped. With machine running, gradually add oil and blend until mixture is smooth and creamy. Makes 1 cup. Store in refrigerator; or freeze in an airtight container for up to a month.

TO PREPARE THE SHRIMP:
Stir oil, parsley, garlic, pepper and salt in medium bowl to blend. Add shrimp and toss to coat. Cover and refrigerate at least 15 minutes or up to 1 day.

WHEN READY TO COOK:
Heat grill pan over medium-high heat or prepare barbecue for medium-high heat. Working in batches, grill shrimp until they are pink and just opaque in center, about 2 minutes per side. Place cooked shrimp in a clean large bowl. Cool to room temperature, if desired.

TO SERVE:
Toss shrimp with lemon juice and 2 tablespoons of pesto to coat. Spoon remaining pesto into a small bowl. Mound shrimp on platter. Garnish with lemon wedges and rosemary sprigs, and serve with remaining pesto, passing toothpicks alongside.

Serves 8 as an appetizer
Adapted from source: Zov: Recipes and Memories From the Heart by Zov Karamardian