Grilled Shrimp with salsa verde

Name: Grilled Shrimp with salsa verde
Yield: Serves 4 to 6
Cuisine: American
Ingredients: 1 tablespoon chopped fresh flat-leaf parsley; 2 teaspoons finely chopped garlic; 2 tablespoons dry white wine; ¼ teaspoon crushed red pepper flakes; Fresh cilantro sprigs, for garnish; Salsa Verde; ⅓ cup (95 g) kosher salt; 1 pound (455 g) extra-large (16 to 20 count) raw shrimp, peeled and deveined; ¼ cup (60 ml) olive oil; ⅓ cup (75 g) brown sugar, lightly packed; 4 cups (960 ml) cold water

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

Brining is a terrific way to add flavor and succulence to shrimp. Here, extra-large shrimp are both brined and marinated, then grilled and serve with a glorious green sauce. They are also excellent served with Poblano Chile Sauce instead of the salsa verde.

Ingredients

Brined Shrimp

⅓ cup (95 g) kosher salt
⅓ cup (75

Americas
United States
Fish course
Pescatarian
California
Gluten-free

Method

To make the brined shrimp, in a large bowl, combine the salt, brown sugar, and water and stir until the salt and sugar are dissolved. Add the shrimp, cover, and refrigerate for 20 minutes.

To make the marinade, in a small bowl, combine the olive oil, garlic, parsley, red pepper flakes, and wine and stir to blend. Drain the brined shrimp and rinse well. Add to the bowl with the marinade