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Mario Batali's Shrimp Spiedini with Pesto, New Potatoes, and Chickpea Ailoi

This dish is perfect for a party!
skill level
This dish is perfect for a party, as you can prepare it a day in advance and hold it wrapped in the refrigerator until your guests arrive. The chickpea sauce is relatively stable, but may break or separate on occasion; if this happens, just pop it back into the blender with another squeeze of lemon and blend until smooth again. I love the fat flavor of shrimp from the Gulf of Mexico, but Asian or Indian Ocean shrimp are good, too.
  • Juice of 1 lemon
  • ½ cup cooked chickpeas½ cup fresh mint leaves1 egg1 garlic clove1 cup extra-virgin olive oil
  • 20 tiny new potatoes
  • 1 recipe Pesto Sauce
  • 28 jumbo shrimp, preferably with heads onSalt and pepper½ cup chickpea aioli
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Juice of 1 lemon
    Juice one lemon. 
  • 2
    ½ cup cooked chickpeas
    ½ cup fresh mint leaves
    1 egg
    1 garlic clove
    1 cup extra-virgin olive oil
    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.
  • 3
    20 tiny new potatoes
    Boil the potatoes with the skins on until tender.  Drain them and then let them cool.
  • 4
    1 recipe Pesto Sauce
    Prepare a charcoal fire or preheat the grill or broiler. Soak 4 bamboo skewers in water for at least 30 minutes.
  • 5
    28 jumbo shrimp, preferably with heads on
    Salt and pepper
    ½ cup chickpea aioli
    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.
  • 6
    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.

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