Shrimp Skewers

By mariannefeldman

http://cooking.nytimes.com/recipes/1016750-garlic-shrimp-brochettes

Ingredients

• Shrimp, Garlic, Parsley, Basil Be the first to rate:
• INGREDIENTS
• 1 pound large shrimp (preferably wild), peeled and deveined
• 1/2 teaspoon kosher salt, more for seasoning
• 1/2 teaspoon coarsely ground black pepper, more for seasoning
• 6 garlic cloves, smashed to a paste
• 1 cup basil leaves, loosely packed
• 1 cup parsley leaves, loosely packed
• 1/2 teaspoon crushed red pepper
• 1 teaspoon lemon zest
• 1 cup olive oil
• Lemon wedges, for serving

Preparation

Step 1

PREPARATION
Season shrimp lightly on both sides with salt and pepper.
To skewer, lay shrimp flat on cutting board. Thread shrimp onto two skewers spaced equidistant from center; do this first with one skewer, then the other. Put two or three shrimp onto each set of skewers, for eight brochettes total.
In a blender or food processor, put 1/2 teaspoon salt, 1/2 teaspoon black pepper, the garlic, the basil, the parsley, the red pepper and the zest. Pulse to coarsely grind ingredients. Add oil; blend to a rough sauce.
Lay brochettes on a tray in one layer. Spoon 8 tablespoons green mixture over shrimp and spread to cover evenly. (Save remaining sauce.) Leave at room temperature for 1 hour, or refrigerate several hours, then bring to room temperature.
Grill brochettes over medium-hot fire for about 3 minutes per side. Serve with lemon wedges and reserved green sauce.