This Grilled Shrimp with Scallion Salsa Verde is one of my favorite summer dinners and I’m really excited to share it with you.
Author: Lidey Likes
, peeled, deveined
, thinly sliced
Red Wine Vinegar
Ground Black Pepper
In a large bowl, toss the Large Shrimp (1.5 lb) with Olive Oil (2 Tbsp), Kosher Salt (1 tsp), and Ground Black Pepper (1/2 tsp). Cover and refrigerate until ready to use.
Combine the Scallions (3 stalks) and Red Wine Vinegar (1/4 cup) in a 2-cup glass measuring cup or medium bowl. Let the scallions sit in the vinegar for 15 minutes.
Add the Fresh Parsley (3/4 cup), Fresh Mint (1/2 cup), Garlic (1 clove), Capers (1 1/2 Tbsp), and Kosher Salt (1/2 tsp) and stir to combine. Add Olive Oil (1/2 cup) (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!
Nutrition Per Serving
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