Annie, Heather, and Tricia came over on Wednesday so we could have the last of the seemingly never-ending celebrations of Annie's birthday. The plan was that the girls would meet at my place and we'd have some nibblies and wine and then venture out into West Hollywood and go to 80's night at Ultrasuede.
I spent several days browsing the internet and leafing through cookbooks and food magazines looking for some inspiration for easy to make little tasty treats. This recipe, which comes from the March 2004 issue of Bon Appetit, was to be one of the dishes I prepared, but because of Valentine's day I didn't get to do as much pre-prep as I wanted to and come Wednesday I simply couldn't deal with it. Not that the recipe is dificult in the least. In fact it's quite simple. Since I had already gotten all the ingredients, I decided to repurpose the recipe a little and made it for dinner Saturday night for Mark and myself.
24 large uncooked shrimp (about 2 pounds), peeled, deveined, tails left intact
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh rosemary
3 tablespoons fresh lemon juice
1/2 cup mint pesto
Sprinkle shrimp with salt and pepper. Whisk oil, garlic, parsley, and rosemary in medium bowl to blend. Add shrimp; toss to coat. Let stand at room temperature 15 minutes.
Preheat large skillet over medium-high heat and coat the bottom with a tablespoon or two of olive oil. When the oil glistens, add the shrimp in a single lay and cook until slightly pink around the edges, about 2 or 3 minutes. Turn the shrimp over and continue cooking, another minute or two, until the shimp is no longer grey in the middle. Remove the shrimp from the heat. Place in a bowl with the mint pesto and toss to coat.
The recipe in the magazine suggests serving the shrimp skewered on rosemary twigs, which I'm sure would look very nice, but since I was serving them for dinner, rather than as an appetizer, I spooned them over a bed of Sweet Pea Risotto. They would also be great tossed with pasta.