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