This Grilled Shrimp with Scallion Salsa Verde is one of my favorite summer dinners and I’m really excited to share it with you. Made with scallions, mint, parsley, capers and garlic, my take on Spanish salsa verde is an earthy, fresh condiment that’s delicious on just about anything. It’s great with everything from steak to chicken to scrambled eggs and roasted potatoes, but I especially love it with grilled shrimp and fish. Hope you do, too!
In a large bowl, toss the shrimp with 2 tablespoons olive oil, 1 teaspoon salt and ½ teaspoon pepper. Cover and refrigerate until ready to use.
Combine the scallions and vinegar in a 2-cup glass measuring cup or medium bowl, and let the scallions sit in the vinegar for 15 minutes. Add the parsley, mint, garlic, capers, and ½ teaspoon salt and stir to combine. Add ½ cup plus 1 tablespoon olive oil. Mix well and set aside.
Prepare a charcoal grill with hot coals (or set a gas grill to medium-high heat) and brush the grilling rack with oil to prevent the shrimp from sticking. Skewer the shrimp. (I put 4 or 5 shrimp on a skewer for each serving.) Grill the shrimp for 1-1/2 minutes on each side, and serve immediately with the Scallion Salsa Verde.
Note: The oil separates naturally as the salsa verde sits – just give it a good stir!
I do recipe testing and social media for Ina and love to cook for my friends on the weekend. Ina has given me lots of tips for easy cooking and entertaining, and I'm excited to share them with you here!