Grilled garlic with herbs and shrimp

Grilled garlic with herbs and shrimp

"This recipe for garlic and herbs is very easy, if you can go out into the backyard and choose a handful of fresh green twigs. However, this is very tasty, if you don't have a garden then shine bright and buy a bunch of all the herbs and get a very large shrimp until They can roast longer and get the maximum caramel. "

Ingredients

• 1 1/2 teaspoon kosher salt
• 1/2 teaspoon of lemon peel
• 3 garlic cloves, cut into thin slices
• 3 tablespoons of fresh minced basil leaves
• 3 tablespoons of chopped fresh parsley
• 1 tablespoon of fresh chopped oregano leaves
• 1 tablespoon of fresh minced lemon leaves
• 4 tablespoons divided olive oil or as needed
• 2 lbs extra large shrimp (16-20), peeled and marinated, left tail on a skewer
• 1 tablespoon of olive oil
• 1/2 lemon juice
• 1/2 teaspoon of red pepper flakes
• Pinch of hot black pepper and ground black pepper to taste
• 1 lemon, cut into wedges

directione

1. Put salt, lemon zest and 3 garlic cloves in a bowl of mortar and pestle. Bomb the pestle until the mixture begins to form a paste for about 2 minutes. Add the chopped basil, parsley, oregano and thyme with the pestle until the mixture starts to mix for about 5 minutes.
2. Sprinkle about 1 tablespoon of olive oil into the herbal mixture. Grind the ingredients together until the mixture begins to form a seasoning sauce, about 1 minute. Pour 3 tablespoons of olive oil. Stir the mixture with a spoon until the mixture blends well, adding an extra olive oil as needed. The mixture should be somewhat thick but possible.
3. Put the shrimp in a large bowl and mix about 2/3 of the sauce, and keep a third for serving. Stir until the shrimp is cooked evenly with the sauce for about 2 minutes. Transfer the shrimp into a resealable plastic bag. Refund 2 to 3 hours. Cover and leave the remaining sauce.
4. Gently heat the external grill for high heat and grease oil.
5. Shrimp thread on skewers (penetrates every twice, once through a large portion of shrimp, once through a small portion). Place the skewers on the hot grill. Cook on each side until the shrimp becomes opaque pink and opaque, and the outside begins with caramel, from 2-3 minutes to each side. Transfer the skewers to the serving dish.
6. Pour the remaining sauce into a mixing bowl. Whisk in a tablespoon of olive oil, lemon juice, red pepper flakes, hot pepper, salt and black pepper. Sauce over shrimp. Served with lemon wedges.