Shrimp Spiedini

Peel shrimp, leaving head and tail piece on. Thread 7 each onto bamboo skewers that have previously been soaked in water. Season with salt and pepper and refrigerate.

Preheat barbecue.

Cut new potatoes (that have been boiled with skins on until tender but firm, drained and cooled) 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 chickpeas, mint, lemon juice, egg, garlic and half cup of olive oil and process. If mixture is too thick (needs to be as thick as cooked custard before it is chilled) you can add the juice that you drained off the beans. Then add the remaining olive oil in a slow steady stream as you would for a pesto or mayonnaise and set aside.

If cooking on an outdoor grill, it should only take about 1.5 minutes per side to cook the shrimp (Shrimp will get tough if cooked too long). Sprinkle the raw shrimp with a little olive oil before grilling and after you turn them brush with some more oil.

Mix the pesto with the potatoes and a bit more olive oil.

To assemble the plate, place a generous portion of the pesto potato salad on the plate. Top with the skewered shrimp and drizzle the top with the chickpea aioli.