1 1/2 tablespoons olive oil
1 garlic clove, minced
1/2 tablespoon chopped fresh flat-leaf parsley
1/2 tablespoon chopped fresh rosemary
2 tablespoons freshly squeezed lemon juice
Salt and freshly ground black pepper
16 (about 1-1/2 pounds) large, uncooked shrimp, deveined with tails intact
1/2 cup pine nuts, toasted
2 garlic cloves
2 tablespoons feta cheese
2 tablespoons parmesan cheese
1 tablespoon chopped chile such as jalapeño or habanero
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups fresh mint leaves
1 1/2 tablespoons freshly squeezed lemon juice
1/3 cup extra-virgin olive oil
16 bamboo skewers, soaked in water for 30 minutes
In a medium bowl, whisk in the oil, garlic, parsley, rosemary and lemon juice until thoroughly combined. Add the shrimp, and toss until coated. Cover the bowl and refrigerate for at least 15 minutes.
Meanwhile, make the pesto. In a food processor fitted with a metal blade, add the pine nuts, garlic, feta, parmesan, chile, salt and pepper. Pulse the food processor until the mixture is smooth. Add the mint leaves and lemon juice; process until smooth, stopping occasionally to scrape down the sides of the bowl. With the food processor on, gradually add the oil, continuing to blend until the mixture is smooth and creamy.
Preheat the broiler. Thread 4 shrimps onto each skewer and arrange in a single layer on a broiler pan. Broil until opaque in the center, about 2 minutes per side. Transfer the shrimps to a medium bowl and toss with 1/2 cup of pesto. Arrange on a platter and serve with the remaining mint-feta pesto on the side. Serve immediately.