Shrimp Spiedini W Pesto New Potatoes And A Chickpea Aioli

Serving Size : 4
Ingredients

for prepare Shrimp Spiedini W Pesto New Potatoes And A Chickpea Aioli

:

Amount	Measure	Ingredient - Preparation Method
28		gulf shrimp - (#11 to 15, with
heads on salt to taste freshly-ground black pepper to taste shrimp spiedini w pesto new potatoes and a chickpea aioli
20		new potatoes - smallest possible
1/4	cup	pine nuts
1 1/2	cups	fresh basil leaves
1		garlic clove
1/2	cup	grated parmesan cheese
1/4	cup	grated pecorino cheese
1	cup	olive oil
1/2	cup	cooked chickpeas - (ceci)
1/2	cup	fresh mint - leaves only
1		lemon - juice of
1	whole	egg
1		garlic clove
1	cup	extra-virgin olive oil

Peel shrimp, leaving head and tail piece on. Thread 7 each onto bamboo skewers. Season with salt and pepper and refrigerate. Preheat barbecue. Boil new potatoes with skins on until tender, drain and cool. Cut potatoes into quarters and place in mixing bowl. Place pine nuts, basil leaves, garlic, Parmesan, Pecorino and 1/2 cup olive oil in blender and grind until very fine (about 45 seconds). Add remaining oil in drizzle to form smooth yet very thick sauce and set aside. In another processor, place ceci, mint, lemon juice, egg, garlic and half cup of extra-virgin olive oil and blend until smooth, or 1 minute. Slowly drizzle in remaining oil to create a creamy sauce. Dress the potatoes with half the pesto and place in center of one of 4 plates. Grill spiedini for 3 minutes per side and place one on each plate. Cover shrimp with remaining pesto and drizzle with aioli. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5672)

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