| Level: | Easy |
| Total: | 55 min |
| Prep: | 20 min |
| Inactive: | 30 min |
| Cook: | 5 min |
| Yield: | 16 servings |
Ingredients
- 4 pounds shrimp, washed and deveined
- Kosher salt and freshly ground black pepper
- 1 tablespoon dried orange rind
- 1/2 tablespoon chili powder
- 1 teaspoon sea salt
- 6 garlic cloves, peeled and chopped
- 3 dried bay leaves
- 1 fresh poblano pepper, coarsely chopped with the seeds left in
- 1 fresh serrano chile, coarsely chopped with the seeds left in
- 1/2 tablespoon sea salt
- 1/3 cup finely chopped fresh Italian flat-leaf parsley
- 1/4 cup finely chopped fresh oregano leaves
- 1/4 cup finely chopped fresh basil leaves
- 1/4 cup sherry vinegar, plus more if needed
- 13 cup olive oil, plus more if needed
Instructions
- Rub shrimp with salt and pepper, and then rub shrimp with remaining ingredients until well coated. Thread shrimp onto skewers. Cover, and refrigerate for 30 minutes.
- Preheat grill or oven to 450 degrees F.
- While shrimp sits, make green sauce by combining garlic, bay leaves, pepper, chili and sea salt in mortar and mash until smooth paste is formed. (If you don’t have a mortar, put all ingredients in blender, with teaspoon of vinegar.)
- Transfer to mixing bowl. Add parsley, oregano and basil. Whisk in the vinegar and olive oil until well combined.
- Place shrimp on hot grill and sear both sides until pink. Remove shrimp.
- Set shrimp onto platter, spoon over green sauce and serve.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 1658 |
| Total Fat | 176 g |
| Saturated Fat | 24 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 23 g |
| Cholesterol | 183 mg |
| Sodium | 700 mg |
Reviews
I’ve made this numerous times. It’s a great idea for some quick and yummy apps. I’d recommend: 1) cutting waaaaay down on the sherry vinegar (I use about a tablespoon to start, and then stir in more if needed); 2) cutting waaaay down on the suggested bay leaves (if you use them at all); 3) using really good olive oil and being sure to whisk it in at the end so the sauce doesn’t come out bitter. The sauce recipe makes an enormous amount – way too much for the shrimp. You could halve or third it, if you want.
I haven’t made this recipe yet – but is 13 cups of olive oil correct?
This is a great grilled shrimp recipe although it is very hot (peppers) if you follow the recipe exactly. I have experimented on prepping the peppers and found that seeding and de-ribbing the peppers provides a great pepper flavor without cauterizing your mouth.