Garlic Shrimp Brochettes

This garlicky green sauce is a good match for shrimp, which are threaded onto skewers and grilled — preferably outdoors, over hot coals, though this recipe also works fine on a stovetop in a cast-iron pan, or under the broiler. The resulting brochettes, which are small (about 2 ounces each), are perfect party food. Threading each piece of meat onto two skewers, rather than one, keeps the meat from twirling and makes it easier to grill. (If you’re using bamboo skewers, soak them in warm water for 15 minutes, so they won’t catch fire.)

Ingredients

• 1 pound large shrimp (preferably wild), peeled and deveined
• ½ teaspoon kosher salt, more for seasoning
• ½ teaspoon coarsely ground black pepper, more for seasoning
• 6 garlic cloves, smashed to a paste
• 1 cup basil leaves, loosely packed
• 1 cup parsley leaves, loosely packed
• ½ teaspoon crushed red pepper
• 1 teaspoon lemon zest
• 1 cup olive oil
• Lemon wedges, for serving

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    295 calories; 27 grams fat; 3 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 2 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 11 grams protein; 91 milligrams cholesterol; 218 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

8 skewers

Preparation

1. Season shrimp lightly on both sides with salt and pepper.
2. To skewer, lay shrimp flat on cutting board. Thread shrimp onto two skewers spaced equidistant from center; do this first with one skewer, then the other. Put two or three shrimp onto each set of skewers, for eight brochettes total.
3. In a blender or food processor, put 1/2 teaspoon salt, 1/2 teaspoon black pepper, the garlic, the basil, the parsley, the red pepper and the zest. Pulse to coarsely grind ingredients. Add oil; blend to a rough sauce.
4. Lay brochettes on a tray in one layer. Spoon 8 tablespoons green mixture over shrimp and spread to cover evenly. (Save remaining sauce.) Leave at room temperature for 1 hour, or refrigerate several hours, then bring to room temperature.
5. Grill brochettes over medium-hot fire for about 3 minutes per side. Serve with lemon wedges and reserved green sauce.