{"id":1795,"date":"2015-03-15T17:30:14","date_gmt":"2015-03-15T23:30:14","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=1795"},"modified":"2016-02-18T04:47:09","modified_gmt":"2016-02-18T11:47:09","slug":"grilled-shrimp-with-salsa-verde","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/grilled-shrimp-with-salsa-verde.html","title":{"rendered":"Grilled Shrimp with Salsa Verde"},"content":{"rendered":"<p><em>Another\u00a0good thing to do with shrimp.<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>1 lb peeled raw shrimp \u2013 31 \u2013 40 size<\/li>\n<li>1 Tab olive oil<\/li>\n<li>Salsa Verde<\/li>\n<li>toothpicks<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Make the Salsa Verde.<\/li>\n<li>Remove the tails from the shrimp.<\/li>\n<li>Toss the shrimp and 1\/4 cup of the Salsa Verde into a Ziploc bag.<\/li>\n<li>Marinate a few hours or overnight.<\/li>\n<li>Bake shrimp 400\u00b0 for 3 \u2013 5 minutes. Do not over cook.<\/li>\n<li>Serve warm with toothpicks and a bowl of Salsa Verde on tray.<\/li>\n<\/ol>\n<p style=\"text-align: center\"><strong> Salsa Verde<\/strong><\/p>\n<p style=\"text-align: left\"><strong> Ingredients:<\/strong><\/p>\n<ul>\n<li style=\"text-align: left\">\u00bd c parsley, leaves removed<\/li>\n<li style=\"text-align: left\">1 handful fresh mint leaves<\/li>\n<li style=\"text-align: left\">2 Tab chives<\/li>\n<li style=\"text-align: left\">1 tsp. oregano<\/li>\n<li style=\"text-align: left\">2 Tab capers<\/li>\n<li style=\"text-align: left\">2 cloves garlic, chopped<\/li>\n<li style=\"text-align: left\">1 tsp. sage leaves<\/li>\n<li style=\"text-align: left\">2 Tab wine vinegar<\/li>\n<li style=\"text-align: left\">zest and juice of one lemon<\/li>\n<li style=\"text-align: left\">1 tsp. Kosher salt<\/li>\n<li style=\"text-align: left\">1 tsp pepper<\/li>\n<li style=\"text-align: left\">1\/3 c Extra Virgin Olive Oil<\/li>\n<\/ul>\n<p style=\"text-align: left\"><strong> Directions:<\/strong><\/p>\n<ol>\n<li style=\"text-align: left\">Combine all ingredients except the oil in the blender.<\/li>\n<li style=\"text-align: left\">Puree on high speed, slowly adding olive oil in a stream.<\/li>\n<li style=\"text-align: left\">Puree until the mixture is smooth and emulsified.<\/li>\n<\/ol>\n<p style=\"text-align: left\"><strong> Serves:<\/strong> Makes 3\/4 cup<\/p>\n<p style=\"text-align: left\"><strong> Source:<\/strong> The Art of Food, Alisa Barry<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Another\u00a0good thing to do with shrimp. Ingredients: 1 lb peeled raw shrimp \u2013 31 \u2013 40 size 1 Tab olive oil Salsa Verde toothpicks Directions: Make the Salsa Verde. Remove the tails from the shrimp. Toss the shrimp and 1\/4 cup of the Salsa Verde into a Ziploc bag. Marinate a few hours or overnight. &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/grilled-shrimp-with-salsa-verde.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Grilled Shrimp with Salsa Verde&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_analysis_target_kw":"","footnotes":""},"categories":[20,21],"tags":[87],"class_list":["post-1795","post","type-post","status-publish","format-standard","hentry","category-appetizers","category-entree-seafood","tag-vpwl-may-2014"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1795","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=1795"}],"version-history":[{"count":2,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1795\/revisions"}],"predecessor-version":[{"id":1797,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1795\/revisions\/1797"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=1795"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=1795"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=1795"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}