The bright salsa verde makes these grilled shrimp special.
When buying shrimp, look for U.S. wild-caught shrimp—from Key West to Oregon, the U.S. shrimping fishery is a well-managed, sustainable one. Also, in our humble opinion, you get the best flavor, too (virtue does, it ends up, taste pretty good).
Grilled Shrimp Spiedini with Salsa Verde
- 1 pound fresh shrimp
For the salsa verde:
- ½ cup parsley leaves
- 2 tablespoons chives
- 1 teaspoon oregano
- 2 tablespoons capers
- 2 cloves garlic chopped
- 1 teaspoon sage leaves
- 2 1/2 tablespoons champagne wine vinegar
- Zest and juice of 1 lemon
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- ⅓ cup extra virgin olive oil
- Remove the shells from the shrimp, with the exception of the tail. Toss the shrimp with just enough of the salsa verde to evenly coat the shrimp, reserving the remaining salsa verde as a dipping sauce. Skewer the shrimp on small skewers that have been soaked (if wooden) or on long stems of rosemary branches. Grill the shrimp on both sides just until opaque and cooked through, about 1 to 2 minutes per side, depending on the size of the shrimp.
To make the salsa verde:
- Combine all of the ingredients except the oil in a blender. Whirl on high speed, slowly adding olive oil in a stream through the top of the blender. Purée until the mixture is smooth and emulsified. Taste for seasoning and citrus; adjust as needed. Keep refrigerated up to 3 days.
*This recipe comes to us from Edible Atlanta.