This dish is perfect for a party!
method
step-by-step directions
step-by-step directions
  • Juice one lemon. 
  • In a food processor, combine the chickpeas, mint, lemon juice, egg, garlic, and ½ cup of olive oil and blend until smooth, 1 minute. Slowly drizzle the remaining oil to create a creamy sauce. Makes 1 ½ cups.
  • Boil the potatoes with the skins on until tender.  Drain them and then let them cool.
  • 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.
Similar categories: Dinner Italian Cuisine
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