Garlic Shrimp Brochettes

• 1 pound large shrimp (preferably wild), peeled and deveined
• 1/2 teaspoon kosher salt, more for seasoning
• 1/2 teaspoon coarsely ground black pepper, more for seasoning
• 6 garlic cloves, smashed to a paste
• 1 cup basil leaves, loosely packed
• 1 cup parsley leaves, loosely packed
• 1/2 teaspoon crushed red pepper
• 1 teaspoon lemon zest
• 1 cup olive oil
• Lemon wedges, for serving

1. Season shrimp lightly on both sides with salt and pepper.
2. To skewer, lay shrimp flat on cutting board.
3. Thread shrimp onto two skewers spaced equidistant from center; do this first with one skewer, then the other.
4. Put two or three shrimp onto each set of skewers, for eight brochettes total.
5. In a blender or food processor, put 1/2 teaspoon salt, 1/2 teaspoon black pepper, the garlic, the basil, the parsley, the red pepper and the zest.
6. Pulse to coarsely grind ingredients.
7. Add oil; blend to a rough sauce.
8. Lay brochettes on a tray in one layer.
9. Spoon 8 tablespoons green mixture over shrimp and spread to cover evenly.
10. (Save remaining sauce.)
11. Leave at room temperature for 1 hour, or refrigerate several hours, then bring to room temperature.
12. Grill brochettes over medium-hot fire for about 3 minutes per side.
13. Serve with lemon wedges and reserved green sauce.

shrimp, kosher salt, ground black pepper, garlic, basil, parsley, red pepper, lemon zest, olive oil, lemon wedges

Taken from cooking.nytimes.com/recipes/1016750 (may not work)