Marge Perry’s Green Shrimp

May 9, 2017

My friend Marge Perry‘s green shrimp are an ideal appetizer, as you can make them in advance. Before serving be sure to bring to room temperature. Or, serve as a main dish over rice or with pasta.

- bonnie

Green Shrimp

1/2 cup cilantro
1/2 cup basil
1/2 cup parsley
1 tablespoon rice vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 small jalapeno pepper (or to taste)
3 tablespoons extra virgin olive oil, divided
24 peeled shrimp (about 1 pound)
24 cherry tomatoes

Combine the cilantro, basil, parsley, vinegar, salt, black pepper, jalapeño and 2 tablespoons of the oil in a blender and puree.

Toss 1 tablespoon of the sauce with the shrimp. Heat the remaining 1 tablespoon of oil in a large nonstick skillet over high heat. Add the shrimp in a single layer and cook about 2 minutes per side, or until shrimp just loses its translucency. Remove from the pan.

Thread 1 tomato and one shrimp on each skewer. Pass the remaining sauce for dipping.

Makes 8 servings

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