Ridged shishito peppers are usually pleasantly bitter with mild to medium heat, but watch out: Every so often, you'll get one that packs a fiery punch.
1 cup firmly packed fresh flat-leaf parsley leaves
1 cup firmly packed fresh cilantro leaves
1/4 cup firmly packed fresh basil leaves
2 garlic cloves
1/2 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1/4 teaspoon crushed red pepper
4 tablespoons extra-virgin olive oil, divided
3/4 teaspoon kosher salt, divided
1 1/2 pounds large shrimp (about 24), peeled and deveined (tails on)
16 (2-in.) shishito peppers (about 3 oz.)
1/4 teaspoon black pepper
Est. added sugars 0g
How to Make It
Preheat grill to medium-high (about 450°F).
Process parsley, cilantro, basil, and garlic in a food processor until finely chopped. Add lemon rind, juice, crushed red pepper, 3 tablespoons oil, and 1/4 teaspoon salt; process until finely chopped and well combined.
Toss together shrimp and 1/4 cup herb mixture. Thread 4 shrimp onto each of 6 (8-inch) skewers; thread 8 peppers onto each of 2 (8-inch) skewers. Drizzle skewers with remaining 1 tablespoon oil; sprinkle with black pepper and remaining 1/2 teaspoon salt.
Place skewers on grill grates coated with cooking spray; grill just until shrimp are done and peppers are charred, 2 to 3 minutes per side. Brush skewers with remaining herb mixture before serving.
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