Bright, herb forward, grilled shrimp served over pasta is very refreshing on a hot day!
Hot summer days are great for bright, light and flavorful dishes like this one. The sauce is a simple, full of fresh herbs, touched with lemon, and is ready in a snap. It's the perfect dish for a hectic weeknight or a relaxing Saturday. It can also be served or or cold; I had left overs for lunch and it was amazing!
Zesty Grilled Shrimp with Herbs
Ingredients
1-2 lbs raw shrimp (thawed); shelled and de-veined is preferable
1 bunch of fresh curly leaf parsley
1/2 an onion
~8-10 fresh basil leaves
~8-10 fresh mint leaves
~2 tbsp fresh savory leaves
1 tbsp chili peppers preserved in olive oil (optional)
3 tbsp olive oil
3 tbsp lemon juice
2 tsp ground black pepper
1/4 tsp dried or fresh thyme
Pasta
Grated parmesan cheese
Directions
Finely chop all fresh herbs, half an onion, and the chilies and place in a small bowl.
Add 2 tbsps of the olive oil along with the black pepper, thyme, and lemon juice to the herb bowl and stir. Set aside while you prep and cook the shrimp.
Rinse shrimp and remove tails (if they have them still); pat dry and place in a clean, large bowl.
Coat shrimp with the remaining tablespoon of olive oil and season lightly with a little black pepper.
Boil water and cook the pasta.
Put shrimp on skewers and grill over medium-ow heat for ~10 minutes, until they are cooked through.
Remove shrimp from skewers.
Plate pasta and top with the grilled shrimp and the herb sauce. Garnish with a little grated parmesan cheese and enjoy!
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