28 Gulf shrimp (#11-15, with heads on)
20 small new potatoes
1/4 cup pine nuts
1 1/2 cups fresh basil leaves
1 clove garlic
1/2 cup grated Parmesan cheese
1/4 cup grated Pecorino cheese
1 cup olive oil
Salt and pepper to taste 1/2 cup cooked chickpeas (ceci)
1/2 cup fresh mint — leaves only
Juice of 1 lemon 1 whole egg
1 clove garlic
1 cup extra virgin olive oil
Salt and pepper to taste
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.