Grilled Shrimp Salsa Verde

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READY IN: 28mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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