Poached and Grilled Shrimp with Salsa Verde
adapted from Chadzilla10 large (21-25 count) shrimp, peeled and deveined, tail left on
1/2 preserved lemon, cut into small pieces
2 dried hot peppers
olive oil
5 slices of prosciutto, halved lengthwise
Salsa Verde, recipe follows
Heat oven to 200 degrees. Place shrimp in one layer in loaf pan or other small metal baking dish. Sprinkle with preserved lemon pieces and dried peppers, then cover with olive oil. Poach in oven for 8 minutes or until shrimp just turn pink. Cool pan in ice bath, remove lemon pieces, cover, and refrigerate for 8 hours or overnight.
Heat grill. Wrap shrimp in prosciutto and set aside. Assemble salsa verde and set aside. When grill is hot, reduce heat to medium-low (if you have a gas grill, or grill over indirect heat if using charcoal), and cook shrimp for about 30 seconds, just until heated through.
Serve with salsa verde.
Salsa Verde, adapted from Martha Stewart Living
3 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.
