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Skewered Rosemary Shrimp with Mint Pesto

['1/2 cup pine nuts, toasted', '3 garlic cloves, peeled', '2 tablespoons (packed) feta cheese', '2 tablespoons (packed) Parmesan cheese', '1 tablespoon coarsely chopped jalapeño chile', '1/2 teaspoon salt', '1/2 teaspoon ground black pepper', '2 cups (packed) fresh mint leaves', '2 tablespoons fresh lemon juice', '1/3 cup extra-virgin olive oil', '24 large uncooked shrimp (about 2 pounds), peeled, deveined, tails left intact', '2 tablespoons olive oil', '2 garlic cloves, minced', '1 tablespoon chopped fresh parsley', '3 tablespoons fresh lemon juice', '24 4-inch-long woody rosemary sprigs']

Combine first 7 ingredients in processor. Using on/off turns, process until mixture is smooth. Add mint leaves and lemon juice; process until smooth, stopping occasionally to scrape down sides of bowl. Gradually add oil and process until mint pesto is smooth and creamy. (Can be made 1 day ahead; cover and refrigerate.)
Preheat broiler. Sprinkle shrimp with salt and pepper. Whisk oil, garlic, and parsley in medium bowl to blend. Add shrimp; toss to coat. Let stand at room temperature 15 minutes. Arrange shrimp in single layer on broiler pan. Broil until opaque in center, about 2 minutes per side. Transfer to large bowl; sprinkle with lemon juice and toss with 1/2 cup mint pesto. Starting at base end of rosemary, skewer 1 shrimp on each sprig. Arrange on platter and serve.

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