1. Soak 20 wooden skewers in enough water to cover for 30 minutes (prevents skewers from burning on the grill). 2. Make the salsa verde: puree all the ingredients, except the shrimp, in a blender or food processor until smooth and set aside. 3. This can be make ahead and covered and kept in the refrigerator overnight-remove from the refrigerator 30 minutes before grilling. 4. Thread 3 shrimp through the head on one skewer and with a second skewer thread through the tail, repeat for all the shrimp. 5. This method of 2 skewers keeps the shrimp from spinning when turning on the grill. 6. Brush both sides of skewers with the salsa verde, can be assembled up to 4 hours ahead if kept refrigerated. 7. Prepare grill and cook 2-4 minutes per side until shrimp turn pink and are lightly charred. 8. Turn to grill 2-4 minutes more. ---------------------------------------------------------------------------
Nutrition
Ingredients
