Shrimp Spiedini With Pesto, New Potatoes And Chickpea Aio

In one sense we must demand the respect of our children as God commands it. But in another sense, we desire that we should earn the respect of our children. How do we do that? We trust them with the appropriate levels of responsibility. We guide, but permit them to make some of their own decisions. We pick them up when they fall. We commit ourselves to their mother. We do what we say. We confess our failures, asking for their forgiveness and admitting we do not have all the answers. We make them a priority with our time. We provide the proper boundaries. We protect them physically, emotionally, socially and spiritually. We show that we believe in them and are pleased to have them as our children.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Eggs		Import, New, Text	1	Servings

INGREDIENTS

28		Gulf shrimp, #11-15 with
		heads on
20		New potatoes
1/4	c	Pine nuts
1 1/2	c	Fresh basil leaves
1		Clove garlic
1/2	c	Grated Parmesan cheese
1/4	c	Grated Pecorino cheese
1	c	Olive oil
		Salt and pepper to taste
1/2	c	Cooked chickpeas, ceci
1/2	c	Fresh mint, leaves only
1		Lemon, Juice of
1		Whole egg
1		Clove garlic
1	c	Extra virgin olive oil
		Salt and pepper to taste

INSTRUCTIONS

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: "[email protected]" <[email protected]>  Date: Tue, 10 Dec 1996
16:19:04 -0500 (EST)

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2706 Calories From Fat: 2310 Total Fat: 262.8g Cholesterol: 230mg Sodium: 928.2mg Potassium: 3334.3mg Carbohydrates: 66.4g Fiber: 43.3g Sugar: 5.2g Protein: 56g