Grilled Shrimp Shashlik

• 1 pound large Shrimp
• 1 tablespoon Canola oil
• 1 cup Dill fronds
• 1 cup Parsley leaves
• 1/2 cup Cilantro leaves
• 2 small white Onions, roughly chopped
• 6 Garlic cloves
• 1/2 teaspoon Kosher Salt
• 1 teaspoon ground Black Pepper
• 1/2 Lime

1. Peel, devein and butterfly shrimp. Keep the tail on as it gives you a handle if you plan to serve these as appetizers. Rinse well and pat dry. Place shrimp in a bowl. Season with salt and pepper.
2. Puree dill, parsley, cilantro, onion and garlic to a thick paste, using a food processor.
3. Scrape paste onto shrimp. Stir the shrimp so that the marinade is well distributed. Cover and marinate for at least 6 hours or overnight. Bring shrimp to room temperature before cooking.
4. Heat a ridged grill pan over high flame. Drizzle a little canola oil onto the pan.
5. Lay the shrimp in the pan. Work fast and flip the shrimp in a couple of minutes or a soon as they start turning pink. Cook for a minute or two on the other side.
6. Place cooked shrimp onto a platter, squeeze lime juice over shrimp and enjoy!

shrimp, canola oil, parsley, cilantro, white onions, garlic, kosher salt, ground black pepper, lime

Taken from food52.com/recipes/80728-grilled-shrimp-shashlik (may not work)