The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. —Ralph Waldo Emerson
This recipe calls for shrimp, but it’s also delicious as a sauce for salmon, scallops, chicken or lamb.
- 1 pound fresh local shrimp
- Salsa verde (see accompanying recipe)
Remove the shells from the shrimp, with the exception of the tail. Toss the shrimp with just enough of the salsa verde to evenly coat the shrimp, reserving the remaining salsa verde as a dipping sauce. Skewer the shrimp on small skewers that have been soaked (if wooden) or on long stems of rosemary branches. Grill the shrimp on both sides just until opaque and cooked through, about 1 to 2 minutes per side, depending on the size of the shrimp.
- ½ cup parsley, stems removed
- 2 tablespoons chives
- 1 teaspoon oregano
- 2 tablespoons capers
- 2 cloves garlic, chopped
- 1 teaspoon sage leaves
- 2 tablespoons plus one teaspoon champagne wine vinegar
- Zest and juice of 1 lemon
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- ⅓ cup extra-virgin olive oil
To make the salsa verde, combine all of the ingredients except the oil in a blender. Process on high speed, slowly adding olive oil in a stream through the top of the blender. Purée until the mixture is smooth and emulsified. Taste for seasoning and citrus; adjust as needed. Keep refrigerated up to 3 days.