*  Exported from  MasterCook  *
 
         Shrimp Spiedini with Pesto, New Potatoes & Chickpea Aioli
 
 Recipe By     : Molto Mario
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   28                    Gulf shrimp (#11-15, with heads on)
   20      small         new potatoes
      1/4  cup           pine nuts
    1 1/2  cups          fresh basil leaves
    1      clove         garlic
      1/2  cup           grated Parmesan cheese
      1/4  cup           grated Pecorino cheese
    1      cup           olive oil
                         Salt and pepper to taste
      1/2  cup           cooked chickpeas (ceci)
      1/2  cup           fresh mint -- leaves only
                         Juice of 1 lemon
    1      whole         egg
    1      clove         garlic
    1      cup           extra virgin olive oil
                         Salt and pepper to taste
 
 Boil the potatoes  with skins on until tender, drain and cool.
 Peel shrimp, leaving head and tail piece on. Thread 7 each onto bamboo skewers.
Season with salt and pepper and refrigerate.
 
 Preheat barbecue.
 
 Cut new 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 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.
 
 Yield: 4 servings
 
 
 
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