Cooking Instructions
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Step 1
In a large bowl, toss the
Large Shrimp (680 g)
with
Olive Oil (30 mL)
,
Kosher Salt (6 g)
, and
Ground Black Pepper (1 g)
. Cover and refrigerate until ready to use.
Step 2
Combine the
Scallions (3 stalks)
and
Red Wine Vinegar (60 mL)
in a 2-cup glass measuring cup or medium bowl. Let the scallions sit in the vinegar for 15 minutes.
Step 3
Add the
Fresh Parsley (35 g)
,
Fresh Mint (10 g)
,
Garlic (1 clove)
,
Capers (10 g)
, and
Kosher Salt (3 g)
and stir to combine. Add
Olive Oil (135 mL)
(1/2 cup plus 1 Tbsp). Mix well and set aside.
Step 4
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.
Step 5
Grill the shrimp for 1-1/2 minutes on each side, and serve immediately with the Scallion Salsa Verde. Serve and enjoy!
