Grilled Shrimp Spiedini with Salsa Verde

When the weather is this good and the sun stays out longer, I want to enjoy as much of the day as possible. Grilling out at dusk with a glass of wine in hand is my medicine for a relaxing spring evening. 

Salsa Verde, an Italian green herb sauce, celebrates the abundance of herbs growing in the garden box. 

I've included a recipe, but feel free to change it up  depending on what you're cooking {fish, chicken, lamb, veggies} and what's growing in your garden. 

Grilled Shrimp Spiedini with  Salsa Verde

1 pound fresh shrimp

1 Tablespoon olive oil

salt and pepper

Remove the shells from the fish with the exception of the tail. Devein the shrimp by cut down the back of the body of the shrimp. Make the salsa verde. Toss the shrimp 1/4 cup of the salsa verde. Marinate a few hours or overnight. 

Skewer the shrimp onto branches of rosemary skewers {about 3-4 shrimp per skewer.}

Season with salt and pepper. Grill over a medium wood fire just until pink.

Salsa Verde

½ cup parsley, leaves removed

1 handful of fresh mint leaves

2 Tbs. chives

1 tsp. oregano

2 Tbs. capers

2 cloves garlic, chopped

1 tsp. sage leaves

2 Tablespoons champagne wine vinegar

zest and juice of one lemon

1 tsp. Kosher salt

1 tsp pepper

1/3 cup Extra Virgin Olive Oil

Combine all ingredients except the oil in the blender.  Puree on high speed, slowly adding olive oil in a stream through the top of the blender.  Puree until the mixture is smooth and emulsified.

Makes 3/4 cup

Buon appetito! copyright 2010 Alisa Barry