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Shrimp Spiedini With Pesto, New Potatoes And A Chickpea Aioli Recipe

Nutrition per serving    (USDA % daily values)
CAL
2744
FAT
415%
CHOL
152%
SOD
58%

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Ingredients for 4 servings

20 new potatoes, smallest possible, boiled with skins on until tender, drained and cooled

Juice of 1 lemon

1 1/2 cups fresh basil leaves

1/2 cup cooked chickpeas (ceci)

28 Gulf shrimp (#11-15, with heads on)

1 cup extra virgin olive oil

1 clove garlic

1 whole egg

1/2 cup grated parmesan cheese

1 cup olive oil

1/4 cup grated pecorino cheese

1/4 cup pine nuts

Salt and pepper to taste

1/2 cup fresh mint, leaves only

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