Shrimp Skewers with Chickpea Aioli
Mario Batali's Shrimp Spiedini
- For the Shrimp:
- 20 tiny New Potatoes (skin on boiled until tender; drained and cooled)
- 1 Pesto Sauce recipe
- 28 Jumbo Shrimp (peeled; heads and tails on)
- 1/2 cup Chickpea Aioli
For the Chickpea Aioli:
- 1/2 cup cooked Chickpeas
- 1/2 cup fresh Mint Leaves
- 1 Lemon (zest and juice)
- 1 Egg
- 2 cloves Garlic
- 1 cup Extra Virgin Olive Oil
For the Pesto:
- 3 cloves Garlic
- 2 cups lightly packed fresh Basil Leaves
- 3 tablespoons Pine Nuts
- Generous pinch of Kosher Salt
- 1/2 cup plus 2 tablespoons Extra Virgin Olive Oil
- 1/4 cup freshly grated Parmigiano-Reggiano
- 3 tablespoons freshly grated Pecorino Romano
- For the Shrimp: Prepare a charcoal fire or preheat the grill or broiler. Soak 4 bamboo skewers in water for at least 30 minutes.
- Cut the potatoes into quarters and place in a mixing bowl. Dress with half the pesto and mound in the center of 4 individual serving plates.
- Peel the shrimp, leaving the tail piece and head on. Thread 7 each on bamboo skewers. Season with salt and pepper. Grill the skewered shrimp for 3 minutes per side and place 1 skewer on each plate. Spoon the remaining pesto over the shrimp and drizzle with aioli.
- For the Chickpea Aioli: In a food processor, combine the chickpeas, mint, lemon zest and juice, egg, garlic, and 1/2 cup of olive oil and blend until smooth, 1 minute. Slowly drizzle the remaining oil to create a creamy sauce. Makes 1 1/2 cups.
- For the Pesto: With the motor running, drop the garlic into a food processor to chop it. Add the basil, pine nuts, and salt and pulse until finely chopped. With the motor running, drizzle in the oil. Transfer to a small bowl and stir in the Parmigiano and pecorino. The pesto can be stored in a tightly sealed jar, topped with a thin layer of extra-virgin olive oil, for several weeks in the refrigerator.