It doesn't get more festive than this! Candy Cane Shrimp skewers will even put a smile on Scrooge. Succulent shrimp paired with a refreshing mint pesto is bursting with flavor and makes any table more joyful.
- 2 cloves garlic
- ¼ cup toasted slivered almonds
- 1 cup packed fresh mint leaves
- 1 cup packed fresh parsley leaves
- ¼ cup grated parmesan cheese
- ¼ cup fresh squeezed lemon juice
- ½ cup olive oil
- Salt and fresh cracked black pepper to taste
Candy Cane Skewers
- 2-lb bag of Aqua Star 13-15 tail-on cooked shrimp
- 30 Medium size skewers
- 30 Chives (optional)
Thaw shrimp according to package directions. If using chives, bring a medium pot of water to a boil. Add the chives, blanch for about 15 seconds and transfer to an ice water bath. Drain and pat dry with a paper towel.
While shrimp are thawing, make the mint pesto. Add garlic and toasted almonds to a food processor with the blade attachment and pulse until finely chopped. Add mint, parsley, parmesan cheese and lemon juice to the bowl and pulse until coarsely chopped. Scrape down the sides of the bowl. Slowly add the olive oil in a stream while the food processor is running. Season with salt and black pepper. Transfer to a serving bowl.
To make the skewers, carefully thread the shrimp through the tail and up part of the back of the shrimp to make a candy cane shape (use caution the tail shell is sharp). Take one chive and tie a bow tie near the tail of the shrimp. Snip off any excess chive with a pair of scissors. Repeat with remaining shrimp. Serve with mint pesto.
Serve as an appetizer with champagne, cocktails or your favorite beverage.