Ingredients
- 1 cup parsley, firmly packed (fresh flat-leaf parsley leaves)
- 1 cup cilantro leaves, firmly packed (fresh)
- 1/4 cup basil leaves, firmly packed (fresh)
- 2 garlic cloves
- 1/2 teaspoon grated lemon rind
- 2 tablespoon fresh lemon juice
- 1/4 teaspoon crushed red pepper
- 4 tablespoons olive oil (divided)
- 3/4 teaspoons kosher salt (divided)
- 1 1/2 pounds shrimp (peeled and deveined, tails on (about 24)
- 3 ounces shishito peppers (about 3 ounces, 2 inch, 16 peppers)
- 1/4 teaspoon black pepper
- Cooking spray
How to Make
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Step 1: Preheat the grill to medium high (about 450° F.
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Step 2: 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.
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Step 3: Toss together shrimp and 1/4 cup herb mixture. Thread shrimp onto 4 skewers (do not over crowd...if you have short skewers add more skewers). Thread the peppers onto 4 skewers. Drizzle skewers with the remaining 1 tablespoon of olive oil; sprinkle with black pepper and remaining 1/2 teaspoon of salt.
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Step 4: Place the skewers on the grill coated with cooking spray; grill just until the shrimp are done and peppers are charred, about 2 to 3 minutes per side.
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Step 5: Brush the skewers with the remaining herb mixture before serving.
Tips & Variations
- Skewers
We hope you enjoy this recipe!
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