Ingredients:

1 lb large shrimp, peeled and deveined, tails on (about 32 shrimp)

1⁄4 cup pine nuts

1 1⁄2 cups packed fresh mint leaves

2 Tbsp fresh lemon juice 

1 small clove garlic, finely minced

3 Tbsp canola oil

1⁄4 tsp freshly ground black pepper

 

Directions:

Bring large pot of water to boil. Add shrimp, return to boil, then cook until shrimp are pink and just cooked through, 3–4 minutes. Drain and place in refrigerator to chill completely, at least 2 hours and up to one day. In dry skillet, toast pine nuts over medium-high heat, stirring frequently, until golden and fragrant, about 2 minutes. Set aside to cool slightly. In food processor, place mint, lemon juice, garlic and pine nuts and process until chopped, stopping to scrape sides down once or twice as needed. With processor running, drizzle in canola oil. Add black pepper and pulse a few times to combine. Pesto may be made up to three days ahead and stored in airtight container in refrigerator. 

 

To serve, place about 1 teaspoon sauce in each of 32 shot glasses, then set one shrimp on top of sauce in each glass.

 

32 Servings