GREEN SHRIMP
I love this recipe because even though the flavors are super vibrant and strong, the shrimp itself is really versatile and can be added to a great number of meals. I love these “green shrimp” in the spring and summer with a squeeze of lemon—the herby marinade makes for a refreshing warm-weather dinner! SERVES 2
PREP TIME: 10 minutes, plus 1 hour to marinate
COOK TIME: 10 minutes
½ cup chopped fresh basil
½ cup chopped fresh parsley
2 garlic cloves, minced
¼ cup extra-virgin olive oil
1½ pounds raw shrimp, shelled and deveined
Salt
Freshly ground black pepper
- In a large bowl, stir to combine the basil, parsley, garlic, and olive oil. Add the shrimp, season with salt and pepper, and mix until the shrimp are covered with the marinade. Marinate in the refrigerator for at least 1 hour.
- Preheat the grill (or a large skillet on the stove) to mediumhigh heat.
- Grill (or sauté) the shrimp until pink, about 3 to 4 minutes on each side, and serve.
VARIATION 1 GREEN SHRIMP SALAD: Add ½ diced tomato, 6 to 8 chopped pepperoncini, and 5 chopped sun-dried tomatoes to the green shrimp. Stir in about ½ cup Homemade Mayo (here), and season with salt and pepper.
VARIATION 2 GREEN CHICKEN: Use this herbaceous marinade on chicken! Marinate 1½ pounds chicken breast or thighs (cut into chunks), and cook for 7 to 10 minutes, until browned and cooked through.
PALEO PAIR: This shrimp is lovely on a salad with fresh greens, diced mango, and a drizzle of the green marinade in the recipe. Just make a fresh batch—never reuse any marinades that have touched raw meat.
