Piquant salsa verde often accompanies chicken or seafood dishes in Italy. Don’t get it confused with the green salsa at your favorite Mexican restaurant. This version is made green with lots of fresh herbs.
- 3 clove garlic minced
- 2 tablespoon capers rinsed and chopped
- 4 anchovy fillets
- 1 teaspoon kosher salt
- 1 cup mint leaves minced
- 1 cup flat leaf parsley leaves minced
- ¼ cup extra-virgin olive oil
- juice of 1 lemon
- 2 tablespoon red wine vinegar
- 1 tablespoon canola oil
- 24 medium to large shrimp peeled and de-veined
- ½ teaspoon freshly cracked black pepper
- 1 lemon cut into wedges
Mince the garlic, capers, and anchovies; transfer to a small bowl. Add ½ tsp of the salt; stir in the mint, parsley, olive oil, lemon juice and red wine vinegar. Set aside.
Pour the canola oil onto a grill pan over. Use a paper towel to spread it evenly over all the surfaces, wiping away the excess. Place the grill pan over medium high heat and allow it to get very hot.
Meanwhile, butterfly the shrimp by slicing down the center of each, lengthwise, almost but not completely through. De-veined will have a the lengthwise slit already. Follow this line to making the slit deeper to butterfly each one. Open both sides to lay as flat as possible. Season with the remaining ½ tsp of salt and the pepper.
Grill for 1 to 2 minutes per side, depending on size, until the shrimp just turn pink and opaque. Place 4 shrimp on each plate and spoon some of the sauce over them. Serve with lemon wedges.