Green sauce–marinated shrimp
⅓ cup(s), flat-leaf, chopped
⅓ cup(s), fresh, chopped
2 medium clove(s), crushed through a press
1½ pound(s), large, peeled and deveined
½ item(s), cut into 4 wedges
- To make marinade, combine parsley, basil, garlic, oil, salt, and pepper in large zip-close plastic bag; add shrimp. Squeeze out air and seal bag; turn to coat shrimp. Refrigerate, turning bag occasionally, at least 1 hour or up to 6 hours. Remove shrimp from marinade; discard marinade.
- Spray heavy nonstick ridged grill pan with nonstick spray and set over medium-high heat. Add shrimp, in batches if needed, and cook until just opaque in center, about 2 minutes per side. Serve with lemon wedges.
- Per serving: about 9 shrimp