Sadly, summer is over. But you can eat a delicious summer meal, thanks to local hot-house grown tomatoes and herbs, all of which remain available at our local farmer’s markets.
This garlicky-basily green sauce provides just enough punch for shrimp, especially when grilled or broiled to perfection. Pair the shrimp with a tomato salad, some cold white wine, and pretend it’s still warm outside.
Or if you’re in a festive mood, thread the shrimp with skewers and serve them as appetizers at your next dinner party.
- 1 pound large shrimp (20-24 shrimp)
- ½ teaspoon flaky salt (such as maldon) or kosher salt, plus more for seasoning
- ½ teaspoon coarsely ground black pepper, plus more for seasoning
- 6 garlic cloves
- 1 cup basil leaves, loosely packed
- 1 cup parsley leaves, loosely packed
- Large pinch of Espelette pepper, or red pepper flakes
- 1 teaspoon lemon zest
- ½ cup olive oil
- Lemon wedges, for serving
- Peel shrimp, and place them in a bowl, seasoning with salt and pepper.
- In a food processor, put the flaky salt, black pepper, garlic, basil, parsley, Espelette pepper, and lemon zest. Pulse to coarsely grind ingredients. Add oil slowly, blending into a rough paste or sauce.
- Spoon ⅔ of the green sauce on the shrimp and toss in the bowl to coat. Save remaining sauce. If you have time, let marinate at room temperature for up to an hour, or in the refrigerator for several hours, then bring to room temperature. If you don't have time, don't worry, it'll still be great.
- Turn on your broiler or grill to high. If using the broiler, lay the shrimp out on a broiling pan in one layer; if using a grill, consider making skewers. Grill or broiler the shrimp for about 3 minutes per side - do not overcook or they'll be rubbery.
- Remove, and pour the remaining green sauce on top, serving with lemon wedges.