by The Culinistas
An herby, briney, spicy shrimp dish is exactly what your Fourth of July menu is missing. You can prepare your sauce and garnish ahead of time and keep it refrigerated. Day of preparation will be a breeze. Best served with a hunk of crusty bread for soaking up all that delicious herb oil.
Prep Time 15 mins
Cook Time 5 mins
¼ cup parsley, minced, plus more for garnish
¼ cup mint, minced, plus more for garnish
3 TB capers, minced
3 TB caper brine
2 TB fresh horseradish, peeled, grated, plus more for garnish
½ tsp cayenne
½ tsp onion powder
¾ cup olive oil, divided
1 lb shrimp, peeled, deveined
Salt & freshly ground pepper, to taste
1. Make the herb sauce: In a medium bowl, mix parsley, mint, capers, brine, horseradish, cayenne & onion powder. While mixing, stream in ½ cup oil. Season with salt & pepper.
2. Prepare a grill for medium-high heat.
3. Toss shrimp with remaining ¼ cup oil, salt & pepper. Grill the shrimp until cooked through, 2-3 mins per side.
4. Transfer the shrimp to a serving platter, spoon over the herb sauce. Garnish with parsley, mint & horseradish.
A special thanks to Nadia Agsen for the beautiful photograph.