Shrimp Spiedini With Pesto, New Potatoes & Chickpea Aioli

Ingredients

some the potatoes with skins on until tender
some salt and pepper
28 gulf shrimp
20 potatoes
36 gr pine nuts
50 gr basil leaves
2 clove garlic
40 gr parmesan cheese
32 gr pecorino cheese
100 gr chickpeas
120 gr mint leaves only
1 lemon
1 egg
240 ml extra-virgin olive oil
1 salt and pepper
1 preheat barbecue
1 potatoes quarters
120 ml olive oil in blender
120 ml olive oil

Instructions

Dress the potatoes with half the pesto and place in center of one of 4 plates. Grill spiedini for 3 minutes per side and place one on each plate. Cover shrimp with remaining pesto and drizzle with aioli.