Name: Grilled Shrimp with Scallion Salsa Verde
Total time: PT1500.0S
Yield: 4
Ingredients: 1.5 pound Large Shrimp; 11 tablespoon Olive Oil; 3 stalk Scallion; 4 tablespoon Red Wine Vinegar; 3/4 cup Fresh Parsley; 1/2 cup Fresh Mint; 1 clove Garlic; 1 1/2 tablespoon Capers; 1 1/2 teaspoon Kosher Salt; 1/2 teaspoon Ground Black Pepper

This Grilled Shrimp with Scallion Salsa Verde is one of my favorite summer dinners and I’m really excited to share it with you.

Intermediate

Grilled Shrimp with Scallion Salsa Verde

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Large Shrimp

pound

Olive Oil

tablespoon

Scallion

stalk

Red Wine Vinegar

Fresh Parsley

Fresh Mint

Garlic

clove

Capers

Kosher Salt

teaspoon

Ground Black Pepper

Fridge

Stove

Grill

In a large bowl, toss the {@1:} with {@3:}, {@2:}, and {@0:}. Cover and refrigerate until ready to use.

In a large bowl, toss the Large Shrimp (1.5 pound) [peeled, deveined] with Olive Oil (2 tablespoon) [divided], Kosher Salt (1 teaspoon) [divided], and Ground Black Pepper (1/2 teaspoon). Cover and refrigerate until ready to use.

In a large bowl, toss the Large Shrimp (1.5 pound) with Olive Oil (2 tablespoon), Kosher Salt (1 teaspoon), and Ground Black Pepper (1/2 teaspoon). Cover and refrigerate until ready to use.

Combine the {@1:} and {@0:} in a 2-cup glass measuring cup or medium bowl. Let the scallions sit in the vinegar for 15 minutes.

Combine the Scallion (3 stalk) [thinly sliced] and Red Wine Vinegar (4 tablespoon) in a 2-cup glass measuring cup or medium bowl. Let the scallions sit in the vinegar for 15 minutes.

Combine the Scallion (3 stalk) and Red Wine Vinegar (4 tablespoon) in a 2-cup glass measuring cup or medium bowl. Let the scallions sit in the vinegar for 15 minutes.

Add the {@0:}, {@2:}, {@4:}, {@5:}, and {@1:} and stir to combine. Add {@3:} (1/2 cup plus 1 Tbsp). Mix well and set aside.

Add the Fresh Parsley (3/4 cup), Fresh Mint (1/2 cup), Garlic (1 clove) [minced], Capers (1 1/2 tablespoon), and Kosher Salt (1/2 teaspoon) [divided] and stir to combine. Add Olive Oil (9 tablespoon) [divided] (1/2 cup plus 1 Tbsp). Mix well and set aside.

Add the Fresh Parsley (3/4 cup), Fresh Mint (1/2 cup), Garlic (1 clove), Capers (1 1/2 tablespoon), and Kosher Salt (1/2 teaspoon) and stir to combine. Add Olive Oil (9 tablespoon) (1/2 cup plus 1 Tbsp). Mix well and set aside.

Prepare a charcoal grill with hot coals, or set a gas grill to medium-high heat, then brush the grilling rack with oil to prevent the shrimp from sticking. Skewer the shrimp.

Grill the shrimp for 1-1/2 minutes on each side, and serve immediately with the Scallion Salsa Verde. Serve and enjoy!

Grilled Shrimp with Scallion Salsa Verde

5.0

25MINS

$3.61

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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