Tony S's Notes:
Expand2 cups packed flat leaf parsley Ask a question about this ingredient
2 cups packed basil leaves Ask a question about this ingredient
1/4 to 1/3 cup olive oil Ask a question about this ingredient
5 cloves garlic (thinly sliced) Ask a question about this ingredient
2-3 cups bread crumbs Ask a question about this ingredient
2 pounds large shrimp, peeled and deveined Ask a question about this ingredient
1 tablespoon lemon zest Ask a question about this ingredient
salt and freshly ground black pepper Ask a question about this ingredient
lemon wedges for serving (from zested lemon) Ask a question about this ingredient
Place garlic and olive oil in a cold pan and place over low heat. Once garlic starts to bubble, remove pan from heat and allow to cool to room temperature. Once cool, remove garlic and discard. Reserve oil.
Ask a question about this stepChop parsley and basil
Ask a question about this stepMix parsley, basil, bread crumbs, lemon zest, oil, salt and pepper in a large ziplock bag.
Ask a question about this stepTake half of shrimp and add to ziplock bag with bread crumb mixture. Press the breadcrumbs firmly into the shrimp to ensure the mixture adheres to the surface. remove shrimp and skewer. Repeat with remaining shrimp.
Ask a question about this stepOnce all shrimp are skewered, place in refrigerator for an hour to allow breading to stick.
Ask a question about this stepPrepare grill to medium high heat.
Ask a question about this stepGrill shrimp, turning only once. About 2-4 minutes per side until the shrimp are cooked through and the bread crumbs are browned.
Ask a question about this stepServe with lemon wedges.
Ask a question about this step
Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
