Grilled Shrimp Salsa Verde - cooking recipe

Ingredients

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

Preparation

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