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Categories:
parsley cilantro fresh basil garlic lemon rind lemon juice red pepper extra-virgin olive oil kosher salt shrimp peppers black pepper cooking spray
Viewed: 86 - Published at: 3 years agoIngredients
- 1 cup firmly packed fresh flat-leaf parsley leaves
- 1 cup firmly packed fresh cilantro leaves
- 1/4 cup firmly packed fresh basil leaves
- 2 garlic cloves
- 1/2 teaspoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon crushed red pepper
- 4 tablespoons extra-virgin olive oil, divided
- 3/4 teaspoon kosher salt, divided
- 1 1/2 pounds large shrimp (about 24), peeled and deveined (tails on)
- 16 (2-in.) shishito peppers (about 3 oz.)
- 1/4 teaspoon black pepper
- Cooking spray
Method
- Preheat grill to medium-high (about 450°F).
- Process parsley, cilantro, basil, and garlic in a food processor until finely chopped. Add lemon rind, juice, crushed red pepper, 3 tablespoons oil, and 1/4 teaspoon salt; process until finely chopped and well combined.
- Toss together shrimp and 1/4 cup herb mixture. Thread 4 shrimp onto each of 6 (8-inch) skewers; thread 8 peppers onto each of 2 (8-inch) skewers. Drizzle skewers with remaining 1 tablespoon oil; sprinkle with black pepper and remaining 1/2 teaspoon salt.
- Place skewers on grill grates coated with cooking spray; grill just until shrimp are done and peppers are charred, 2 to 3 minutes per side. Brush skewers with remaining herb mixture before serving.
