Serves 2 people as a main, 4 as a first course
1 dozen jumbo shrimp (we like to use fresh, unfrozen shrimp)
Salt, to taste
Freshly ground black pepper
Pinch of aleppo chile or dried chile powder
1 recipe salsa verde (recipe below)
1 lemon, halved
For the salsa verde:
Makes 1 ½ cups
1 bunch Italian parsley, leaves only
1 bunch mint, leaves only
1 bunch basil, leaves only
¼ cup capers, rinsed
2 tablespoon salt-packed anchovy fillets, rinsed and drained
1 tablespoon dijon mustard
1 teaspoon salt
1 teaspoon sugar
1/2 clove garlic
¾ cup extra-virgin olive oil
Clean and devein the shrimp, leaving the heads intact. Season them lightly with salt, pepper, and a touch of aleppo chile (a type of dried chile powder).
Using a heated flat-top or a cast iron skillet over medium-high heat, cook the shrimp right on the flat top, for about a a minute and a half to two minutes on each side, until they have nice color on both sides and are just barely cooked through.
Remove the shrimp and place on serving dish. Drizzle with a few large tablespoons of salsa verde. Garnish with a half of a lemon that has been charred on the flat top.
For salsa verde:
In the bowl of a food processor, combine the herbs, capers, anchovies, mustard, salt, sugar and garlic and pulse to form a coarse puree.
Slowly drizzle in the olive oil, pulsing after each addition to form a relatively smooth puree that still has some personality. Season with salt and pepper to taste.
Can be kept, refrigerated, for up to 1 week.