Serves 4-6
Ingredients:
Sauce Verte:
1 1/2 cups fresh parsley leaves
1/4 cup fresh mint leaves
1 shallot, peeled and chopped
2 garlic cloves, peeled
2 tsp. capers
1/2 cup Ella's Herb de Provence Olive Oil
1/2 tsp. Fleur de Sel
Pinch of crushed red pepper flakes
1 Tbs. Ella's Barolo Red Wine Vinegar
1 dozen large shrimp
1 tablespoon Ella's Herb de Provence Olive Oil
1/2 tsp. Fleur de Sel
Substitutes:
- Vinoso vinegar can be used in place of Ella's Barolo Red Wine Vinegar.
- Use course salt or pink himalayan salt as a substitute for Fleur De Sel.
Instructions:
Place parsley, mint, shallot, garlic, capers, and half of the oil in the bowl of a food processor and pulse until chunky and combined (do not puree). Place the mixture into a medium bowl and add the remaining oil, Fleur de Sel, crushed red pepper flakes, and Ella's Barolo Red Wine Vinegar. Stir to combine.
Preheat oven to broil, place shrimp on a large baking sheet, drizzle with Ella's Herb de Provence Olive Oil, and season with Fleur de Sel. Place in the oven and roast for 6-8 minutes or until the shrimp are cooked through and lightly charred. Remove from the oven and transfer to a serving platter.
Drizzle and spoon the sauce verte over the shrimp before serving.
Enjoy!
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