Grilled Shrimp Salsa Verde

• 2 cups fresh mint leaves
• 1 cup fresh parsley, flat-leaf
• 3 anchovy fillets, drained
• 2 shallots or 2 garlic cloves, peeled and quartered, I will use both
• 1/3 cup olive oil
• 2 tablespoons water
• 1/4 teaspoon fresh ground pepper
• 1 pinch salt
• 1 lb large shrimp, peeled, deveined, tail intact

1. Soak 20 wooden skewers in enough water to cover for 30 minutes (prevents skewers from burning on the grill).
2. Make the salsa verde: puree all the ingredients, except the shrimp, in a blender or food processor until smooth and set aside.
3. This can be make ahead and covered and kept in the refrigerator overnight-remove from the refrigerator 30 minutes before grilling.
4. Thread 3 shrimp through the head on one skewer and with a second skewer thread through the tail, repeat for all the shrimp.
5. This method of 2 skewers keeps the shrimp from spinning when turning on the grill.
6. Brush both sides of skewers with the salsa verde, can be assembled up to 4 hours ahead if kept refrigerated.
7. Prepare grill and cook 2-4 minutes per side until shrimp turn pink and are lightly charred.
8. Turn to grill 2-4 minutes more.

mint, fresh parsley, anchovy, shallots, olive oil, water, fresh ground pepper, salt, shrimp

Taken from www.food.com/recipe/grilled-shrimp-salsa-verde-217351 (may not work)