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.