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Mediterranean Shrimp Kebabs with Salsa Verde

Serves: 4

Method: Direct grilling

Knives used in this recipe:

Classic Nakiri profile imageClassic Nakiri profile image

For the salsa verde:

  • 1 clove garlic, peeled and minced
  • 1 cup washed, stemmed, finely chopped flat-leaf parsley
  • The zest and juice of 1 lemon
  • 1/2 teaspoon hot red pepper flakes
  • 1/2 cup extra virgin olive oil
  • Sea salt and freshly ground black pepper

For the brine and kebabs:

  • 2 pounds shrimp, tail on, preferably wild-caught
  • Sea salt and freshly ground black pepper
  • 1 sweet onion, peeled
  • 1 each red and yellow bell pepper, stemmed and seeded
  • 1/2 pound small padrón peppers
  • 1 bunch sage leaves, stemmed
  • Extra virgin olive oil

You’ll also need: flat bamboo skewers

Cooking Instructions:

  1. Place the garlic, parsley, and lemon zest and juice in a food processor and finely chop. Add the pepper flakes, olive oil, and salt and pepper to taste.
  2. Combine 2 tablespoons of sea salt with 2 quarts of cold water and whisk to dissolve. Add the shrimp; brine for 15 minutes. Drain and pat dry.
  3. Using a Shun Nakiri knife, cut the onion and bell peppers into 1-inch squares.
  4. Thread the shrimp, onion, bell peppers, padróns, and sage leaves on the skewers. Brush each skewer with olive oil and season with salt and pepper.  Meanwhile, set up your grill for direct grilling and heat to high. Brush or scrape the grill grate clean and oil it well.
  5. Grill the kebabs until cooked through, about 2 minutes per side. Baste the shrimp with the salsa verde after 2 minutes. Transfer to a platter and spoon the remaining sauce over them.