Grilled Shrimp Salsa Verde

Total Time: 28 mins Preparation Time: 20 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 2 cups fresh mint leaves
• 1 cup fresh parsley, flat-leaf
• 3 anchovy fillets, drained
• 2 shallots or 2 garlic cloves, peeled and quartered, i will use both
• 1/3 cup olive oil
• 2 tablespoons water
• 1/4 teaspoon fresh ground pepper
• 1 pinch salt
• 1 lb large shrimp, peeled, deveined, tail intact

Recipe

• 1 soak 20 wooden skewers in enough water to cover for 30 minutes (prevents skewers from burning on the grill).
• 2 make the salsa verde: puree all the ingredients, except the shrimp, in a blender or food processor until smooth and set aside.
• 3 this can be make ahead and covered and kept in the refrigerator overnight-remove from the refrigerator 30 minutes before grilling.
• 4 thread 3 shrimp through the head on one skewer and with a second skewer thread through the tail, repeat for all the shrimp.
• 5 this method of 2 skewers keeps the shrimp from spinning when turning on the grill.
• 6 brush both sides of skewers with the salsa verde, can be assembled up to 4 hours ahead if kept refrigerated.
• 7 prepare grill and cook 2-4 minutes per side until shrimp turn pink and are lightly charred.
• 8 turn to grill 2-4 minutes more.