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Grilled Shrimp Salsa Verde

Ladies Home Journal, Aug. 2001. Made on wooden skewers. Nice sounding blend of ingredients but I haven't made it yet. It has anchovies, mint leaves, flat-leaf parsley (cilantro), garlic, oil. Prep time includes soaking.

Ready In:
28mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Oolala
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@Oolala
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"Ladies Home Journal, Aug. 2001. Made on wooden skewers. Nice sounding blend of ingredients but I haven't made it yet. It has anchovies, mint leaves, flat-leaf parsley (cilantro), garlic, oil. Prep time includes soaking."
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  1. Oolala
    Ladies Home Journal, Aug. 2001. Made on wooden skewers. Nice sounding blend of ingredients but I haven't made it yet. It has anchovies, mint leaves, flat-leaf parsley (cilantro), garlic, oil. Prep time includes soaking.
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