Frass Eats: Grilled Shrimp With Mediterranean-Style Salsa Verde

Food and Travel

Sep 1

Written By Danique Lorian

Plus wine pairing for a quick weeknight meal or fancy friend group dinners.

Food + Travel | Cooking

Words & Styling Danique Lorian

DAMIAN NICHOLAS

This dish is a perfect combination of succulent grilled shrimp paired with a vibrant and flavorful salsa verde that is sure to tantalize your taste buds. Whether you're hosting a backyard barbecue or simply looking for a fresh and delicious meal to enjoy, this recipe is a great choice. So, let's dive in and learn how to create this Mediterranean-inspired culinary delight!

Notes From FP Test Kitchen

Clean and devein your shrimp beforehand to save time on prep work. To devein shrimp without deshelling, insert a toothpick between shell segments at the back of the shrimp, just above the tail. Gently pull the toothpick upwards to remove the vein.

Cooking the shrimp with their shells on helps to limit overcooking, but this recipe works just as well with the shells removed - just be sure to be mindful of cook time.

Suggested pairing

We served these shrimp with a freshly grilled baguette and paired the dish with Wolffer Estate Summer In A Bottle Rosé Côtes de Provence.

Ingredients

1 pound head-on shrimp
1 bunch of parsley, finely minced
2 tablespoon fresh mint, finely minced
2 tablespoon fresh oregano, finely minced
1 tablespoon capers in vinegar, finely minced
1/4 cup red bell pepper, diced
1 clove garlic
3/4 cup of extra virgin olive oil
1 lemon (juice and zest)
1 pinch of red pepper flakes
1 teaspoon kosher salt, plus more to taste
1/4 teaspoon fresh cracked pepper, plus more to taste

Directions

Step 1

Preheat the grill to medium-high heat.

Step 2

In a bowl, season shrimp with salt, pepper, and a drizzle of olive oil. Allow to marinate in the fridge for at least one hour.

Step 3

In a separate bowl, combine the chopped parsley, mint, oregano, garlic, capers, and red bell pepper. Gradually whisk in the olive oil and lemon juice until the mixture is well combined. Finish with the zest of one lemon, red pepper flakes and season with salt and pepper to taste.

Step 4

Grill the shrimp for about 3 minutes on each side, or until they are pink and opaque.

Step 5

Remove the shrimp from the grill and transfer to a serving platter.

Step 6

Spoon the salsa verde over the grilled shrimp or serve it on the side as a dipping sauce and enjoy!

What do you think of this recipe? Share your experience and tips to help others, in the comments below.