Jumbo Shrimp with Basil and Mint Pesto

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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