Jumbo Shrimp with Basil and Mint Pesto

Ingredients

• 0.5 cup lightly basil leaves fresh packed
• 1  garlic clove 
• 2 pounds shrimp uncooked peeled
• 0.8 cups lightly mint leaves fresh packed
• 0.3 cup olive oil 
• 2 tablespoons olive oil extra-virgin
• 2 tablespoons parmesan freshly grated
• 0.3 cup pinenuts toasted
• 6 servings salt and pepper black freshly ground

Equipment

• food processor
• bowl
• frying pan

Directions

1. Watch how to make this recipe.
2. Blend the mint, basil, pine nuts, and garlic in a food processor until finely chopped. With the machine running, gradually add 1/4 cup of olive oil, processing until well blended.
3. Transfer the pesto to a medium bowl. Stir in the Parmesan. Season, to taste, with salt and pepper.
4. Toss the shrimp with the extra-virgin olive oil in a large bowl to coat.
5. Sprinkle with salt and pepper, and toss again.
6. Heat a heavy large skillet over high heat. Working in 2 batches, add the shrimp and saute until just cooked through, about 3 minutes. Toss the shrimp with enough pesto to coat.
7. Transfer the shrimp to a platter and serve.