Ingredients
Scale
- zest from 1 lime
- zest from 1 lemon
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 large (or 2 smaller clove garlic, peeled)
- 1 cup fresh basil leaves (loosely packed)
- 1 cup fresh cilantro leaves (loosely packed)
- 1/2 cup fresh parsley leaves (loosely packed)
- 1/4 cup roughly chopped fresh chives
- 2 tbsp fresh thyme leaves
- 1/2 cup extra virgin olive oil
- 2 lbs large shrimp (16/20 count or larger, peeled and deveined)
- metal or wooden skewers
- extra herbs for garnish (optional)
- lemon and/or lime wedges for serving
Instructions
- Add the lime zest, lemon zest, salt, pepper, and garlic to the bowl of a food processor. Pulse a few times until the garlic is broken into little bits, then add the basil, cilantro, parsley, chives, and thyme. run the motor for about 5 seconds to get everything moving, then slowly stream in the olive oil until everything is well combined.
- Transfer marinade to a zip-top bag with the shrimp, seal the bag, then squish everything around until the shrimp are all fully coated. Marinate in the refrigerator for at least 1 hour, or up to overnight, turning the bag every so often to make sure the shrimp are marinating evenly.
- When ready to cook, preheat a grill to medium-high heat. If using wooden skewers, be sure to let them soak in warm water for at least 30 minutes prior to cooking so they don’t catch fire. Remove shrimp from the marinade, then place 3-4 of them on each skewer.
- Grill shrimp for about 2-3 minutes on each side, depending on size, or until they’re slightly charred on the outside and pink / opaque throughout. Be careful not to overcook, as the shrimp will turn rubbery and tough. Garish with any leftover herbs and a few lemon and lime wedges. Pair with a chilled Vinho Verde wine and serve immediately.
- Category: Main