Shrimp Salsa Verde

Ingredients
20 wooden skewers
2 cups fresh mint leaves
1 cup fresh flat-leaf parsley leaves
3 anchovy fillets, drained
2 shallots or garlic cloves, peeled and quartered
1/3 cup olive oil
2 tablespoons water
1/4 teaspoon freshly ground pepper
Pinch salt
1 pound large shrimp, peeled and deveined, with tail intact

Directions
1. Soak skewers in enough water to cover for 30 minutes before using
so
they don't burn..

2. For Salsa Verde, puree mint, parsley, anchovies, shallot or garlic,
oil, water, pepper and salt in a blender or food processor until
smooth.
Set aside.

3. Thread 3 shrimp through the head-end on one skewer; with a second
skewer, thread through tail-end. Repeat with remaining shrimp and
skewers. Brush both sides of shrimp with salsa Verde. (Can be
assembled
ahead. Cover with plastic wrap and refrigerate up to 4 hours.)

4. Prepare a covered grill for direct grilling. Grill shrimp, 3
minutes;
turn skewers and grill 2 to 4 minutes more or until shrimp turn opaque
and are lightly charred. Makes 4 servings.


Nutritional facts per serving
calories: 245, total fat: 15.5g, saturated fat: 2g, cholesterol:
141mg,
sodium: 255mg, carbohydrate: 5g, fiber: 3g, protein: 21g
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