Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 28 \N | Gulf shrimp (#11-15, with |
| \N \N | Heads on) |
| 20 \N | New potatoes, smallest |
| \N \N | Possible, boiled with skins |
| \N \N | On until tender, |
| \N \N | Drained and cooled |
| ¼ cup | Pine nuts |
| 1½ cup | Fresh basil leaves |
| 1 \N | Clove garlic |
| ½ cup | Grated Parmesan cheese |
| ¼ cup | Grated Pecorino cheese |
| 1 cup | Olive oil |
| \N \N | Salt and pepper to taste |
| ½ cup | Cooked chickpeas (ceci) |
| ½ cup | Fresh mint, leaves only |
| \N \N | Juice of 1 lemon |
| 1 \N | Whole egg |
| 1 \N | Clove garlic |
| 1 cup | Extra virgin olive oil |
| \N \N | Salt and pepper to taste |
Peel shrimp, leaving head and tail piece on. Thread 7 each onto bamboo skewers. Season with salt and pepper and refrigerate.
Preheat barbecue.
Cut new potatoes into quarters and place in mixing bowl.
Place pine nuts, basil leaves, garlic, Parmesan, Pecorino and ½ cup olive oil in blender and grind until very fine (about 45 seconds).
Add remaining oil in drizzle to form smooth yet very thick sauce and set aside. In another processor, place ceci, mint, lemon juice, egg, garlic and half cup of olive oil and blend until smooth, or 1 minute.
Slowly drizzle in remaining oil to create a creamy sauce.
Dress the potatoes with half the pesto and place in center of one of 4 plates. Grill spiedini for 3 minutes per side and place one on each plate. Cover shrimp with remaining pesto and drizzle with aioli.
Yield: 4 servings
MOLTO MARIO SHOW #MB5672