Grilled Shrimp Salsa Verde

1. 1

   Soak 20 wooden skewers in enough water to cover for 30 minutes (prevents skewers from burning on the grill).

2. 2

   Make the salsa verde: puree all the ingredients, except the shrimp, in a blender or food processor until smooth and set aside.

3. 3

   This can be make ahead and covered and kept in the refrigerator overnight-remove from the refrigerator 30 minutes before grilling.

4. 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. 5

   This method of 2 skewers keeps the shrimp from spinning when turning on the grill.

6. 6

   Brush both sides of skewers with the salsa verde, can be assembled up to 4 hours ahead if kept refrigerated.

7. 7

   Prepare grill and cook 2-4 minutes per side until shrimp turn pink and are lightly charred.

8. 8

   Turn to grill 2-4 minutes more.

* Per serving · 4 servings · Values may vary.

No additional tips available.