1Blend the mint,basil,pine nuts and garlic in a food processor until finely chopped. With the machine running,gradually add 1/4 cup of olive oil,processing until well blended. Transfer pesto to a medium bowl. Stir in the Parmesan. Season, to taste, with salt and pepper.
2Toss the shrimp with the extra virgin olive oil in a large bowl to coat. Sprinkle with salt and pepper, and toss again.
3Heat a heavy large skillet over high heat. Working in 2 batches, add the shrimp and saute until just cooked through, about 3 minutes. Toss the shrimp with enough pesto to coat.