Shrimp Spiedini with Pesto, New Potatoes and Chickpea Aioli
| Yield: | 1 Servings |
| Categories: |
| 28 | Gulf shrimp (#11-15, with heads on) | |
| 20 | sm | New potatoes |
| 1/4 | c | Pine nuts |
| 1 1/2 | c | Fresh basil leaves |
| 1 | Clove garlic | |
| 1/2 | c | Grated Parmesan cheese |
| 1/4 | c | Grated Pecorino cheese |
| 1 | c | Olive oil |
| Salt and pepper to taste | ||
| 1/2 | c | Cooked chickpeas (ceci) |
| 1/2 | c | Fresh mint, leaves only |
| 1 | Lemon, Juice of | |
| 1 | Whole egg | |
| 1 | Clove garlic | |
| 1 | c | Extra virgin olive oil |
| Salt and pepper to taste |
Advertisement