The pesto acts as a rub for the shrimps, infusing them with spicy flavour. These are perfect party appetizers or hors d'oeuvres to serve over the holidays.
Pumpkinseed Pesto
2 cups pepitas, lightly roasted
2 clove garlic
1/2 cup chopped basil leaves
2 cups olive oil
2 tbsp lemon juice
Salt and pepper to taste
2 lb. jumbo black tiger shrimp peeled and deveined, 16/20 size is preferable
Caponata Sauce
1/4 cup olive oil
1 onion, chopped
1 small eggplant, peeled and chopped
1 clove garlic
1 tsp capers
2 tbsp basil
2 cups tomato sauce
Salt and pepper to taste
Pumpkinseed Pesto
Step 1: In a food processor, process all ingredients (except the shrimp) reserving 1 cup of olive oil to add to pesto in mixing. (Mixture will keep fresh refrigerated for 1 week or frozen for 3 months.)
Step 2: In a mixing bowl, rub pesto generously over raw shrimp.
Step 3: Skewer starting at the tail, making the shrimp straight.
Step 4: Grill or broil for 3 minutes, turning once.
Step 5: Serve warm or let cool and present with caponata sauce.
Caponata Sauce
Step 1: Glaze onions in olive oil over medium heat until soft. Add eggplant and cook until it is soft.
Step 2: Let cool and add to remaining ingredients in a food processor. Purée until smooth.
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