Grilled Shrimp With Salsa Verde
The sauce in this recipe is ubiquitous along Italy's western coast, where I ate it spooned over a thinly sliced fish steak titled Pesce Spada alla Griglia. It is best enjoyed when the freshest seafood and produce are available. The sauce can be made in advance and the shrimp broiled or grilled just before the meal. From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).
- Yield: Makes 6 Servings
Source: Martha Stewart Living, June 2007
- 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
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.