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In a large bowl, toss the
Large Shrimp (1.5 lb)
Olive Oil (2 Tbsp)
Kosher Salt (1 tsp)
Ground Black Pepper (1/2 tsp)
. Cover and refrigerate until ready to use.
Scallions (3 stalks)
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.
Fresh Parsley (3/4 cup)
Fresh Mint (1/2 cup)
Garlic (1 clove)
Capers (1 1/2 Tbsp)
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!
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