Mint Pesto with Shrimp

A delicious 4-ingredient recipe for mint pesto tossed with pan-cooked shrimp.


4 cups loosely packed fresh mint leaves, washed and stems removed

1/4 cup pine nuts (toasted, if you prefer)

1/4 cup sherry vinegar

1/4 cup extra virgin olive oil

1 1/2 lbs. raw, shelled and deveined large shrimp


In food processor, process mint leaves until fine.  Add pine nuts and sherry vinegar.  Process until a paste-like consistancy.  With motor running, drizzle in olive oil.

In a large skillet, melt 2 tablespoons butter.  Add shrimp and cook, turning until pink.  Stir in about 1/3 cup mint pesto.  Serve as a main course or appetizer.  Serves 4.  Notes:  Makes about 1 1/2 cups pesto - store in refrigerator for up to 3 days.  Freezes well.  Mint pesto is also wonderful on any other kind of fish or shellfish.