Boil the potatoes with skins on until tender, drain and cool. Peel shrimp, leaving head and tail piece on. Thread 7 each onto bamboo skewers. Season with salt and pepper and refrigerate. Preheat barbecue. Cut new potatoes into quarters and place in mixing bowl. Place pine nuts, basil leaves, garlic, Parmesan, Pecorino and 1/2 cup olive oil in blender and grind until very fine (about 45 seconds). Add remaining oil in drizzle to form smooth yet very thick sauce and set aside. In another processor, place ceci, mint, lemon juice, egg, garlic and half cup of olive oil and blend until smooth, or 1 minute. Slowly drizzle in remaining oil to create a creamy sauce. 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. Yield: 4 servings Posted to MC-Recipe Digest V1 #335 Recipe by: Molto Mario From: "firstname.lastname@example.org"
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|Serving Size: 1 Serving (3924g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2774 (51%)|
|Amt Per Serving||% DV|
|Total Fat 308.2g||411 %|
|Saturated Fat 45.6g||228 %|
|Monounsaturated Fat 207.2g|
|Polyunsanturated Fat 42.5g|
|Cholesterol 208.1mg||64 %|
|Sodium 969.7mg||33 %|
|Potassium 14895.3mg||392 %|
|Total Carbohydrate 614.2g||181 %|
|Dietary Fiber 81.8g||327 %|
|Sugars, other 532.4g|
|Protein 91.3g||130 %|
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Calories per serving: 5441
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