Ingredients

3/4 cups lightly packed fresh mint leaves
1/2 cup lightly packed fresh basil leaves
1/4 cup pine nuts, toasted
1 garlic clove
1/4 cup olive oil
2 tablespoons freshly grated Parmesan
Salt and freshly ground black pepper
2 pounds uncooked jumbo shrimp, peeled and de-veined
2 tablespoons extra-virgin olive oil
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. Transfer the pesto to
a medium bowl. Stir in the Parmesan. Season, to taste, with salt and pepper.

Toss the shrimp with the extra-virgin olive oil in a large bowl to coat. Sprinkle with salt and pepper, and
toss again.


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.

Transfer the shrimp to a platter and serve.