Shrimp and calamari with mint pesto on sprigs of rosemary.
This is the best thing I know to do with mint beyond Julep.
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<br /> I've stolen - uh, adapted - the recipe from Bon Appetit / Epicurious (March 2004) - and will also note that the recipe looks a lot like Zov Karamardian's version from Zov's Bistro in Tustin, CA. The pesto is delicious to stand up on its own, served as a spread or dip with pita chips. I've strayed from both the Epicurious and Bistro recipes - using the pesto as a marinade for the shrimp. The rich coating not only imparts a wonderful flavor to the seafood, it also seals it in the grilling process - with the most succulent results!
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<br />Unless you have it growing in summer abundance in your garden, using rosemary sprigs as skewers may be a bit of an extravagance. But served up as appetizers, the dish makes quite a splash. The recipe below includes calamari steak for a more substantial main course. I've altered the ingredients in the pesto- foregoing jalapeño from the Epicurious version, adding an extra measure garlic and lime juice.
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