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Recipe Summary
Yield: Makes 6 Servings
Ingredients
Ingredient Checklist
3 garlic cloves
2 tablespoons capers, rinsed and chopped
1 teaspoon coarse salt
1 cup fresh mint leaves, finely chopped
3/4 cup chopped fresh flat-leaf parsley
1/4 cup extra-virgin olive oil
2 lemons, 1 juiced (2 1/2 tablespoons), 1 cut in 6 wedges for garnish
1 tablespoon red-wine vinegar
24 jumbo shrimp, peeled (about 3 pounds)
1/2 teaspoon freshly ground black pepper
Gallery
Recipe Summary
Yield: Makes 6 Servings
Gallery
Recipe Summary
Yield: Makes 6 Servings
Recipe Summary
Yield: Makes 6 Servings
Yield: Makes 6 Servings
Makes 6 Servings
Ingredients
Ingredients
- 3 garlic cloves
- 2 tablespoons capers, rinsed and chopped
- 1 teaspoon coarse salt
- 1 cup fresh mint leaves, finely chopped
- 3/4 cup chopped fresh flat-leaf parsley
- 1/4 cup extra-virgin olive oil
- 2 lemons, 1 juiced (2 1/2 tablespoons), 1 cut in 6 wedges for garnish
- 1 tablespoon red-wine vinegar
- 24 jumbo shrimp, peeled (about 3 pounds)
- 1/2 teaspoon freshly ground black pepper
Directions
Mince together the garlic, capers, and 1/2 teaspoon of the salt, and place in a small bowl. Stir in the mint, parsley, olive oil, lemon juice, and red-wine vinegar.
Preheat the broiler or prepare a grill. Butterfly the shrimp by slicing down the center of each, lengthwise, almost but not completely through. Open both sides to lay flat. Season with the remaining 1/2 teaspoon of the salt and the pepper. Broil or grill for 2 minutes per side. Place 4 shrimp on each plate and spoon some of the sauce over them. Serve with lemon.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Grilled Shrimp With Salsa Verde
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Grilled Shrimp With Salsa Verde
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest