Salsa Verde
adapted from Martha Stewart Living3 garlic cloves
2 tablespoons capers, rinsed
1 teaspoon coarse salt
1/2 cup fresh mint leaves, finely chopped
3/4 cup chopped fresh flat-leaf parsley
1/4 cup extra-virgin olive oil
1 lemon, juiced
1 tablespoon red wine vinegar
With mortar and pestle, mash together garlic, capers, and 1/2 teaspoon of salt, and place in small bowl. Stir in mint, parsley, olive oil, lemon juice, and red-wine vinegar. Serve with grilled shrimp.
