Without that luxury, you’d have to buy four different bunches, and probably only use a little of each. What a waste. However, these are so amazingly delicious, if you don’t have a garden, you should do exactly that. Then plant the herb garden.
While you're out buying stuff, pick up a mortar and pestle, if you don't already have one. A blender or food processor won't produce the same intense flavors as this primitive tool. It's all about the compounds released by the crushing, or at least that's what I've been told.
Try to get the largest shrimp you can find, since that will allow for maximum grilling time, which equals maximum caramelization, which is where so much of the flavor comes from. So, whether you have an herb garden or not, I really hope you give these great grilled shrimp a try soon. Enjoy!
Ingredients for 6 servings:
*Note: I just guessed at these amounts because it’s that kind of a recipe.
2 pounds 16/20 peeled and deveined shrimp
1 1/2 tsp kosher salt
1/2 tsp lemon zest
3 or 4 cloves of garlic, sliced thin
1/2 cup of fresh picked and chopped herbs
I used basil, Italian parsley, oregano, and lemon thyme (everything works, but be careful with rosemary, as it can be over-powering)
About 4 to 6 tbsps of olive oil, or as needed
- Use 2/3 for the marinade, and save the other 1/3 for the sauce
For the sauce:
Reserved garlic herb marinade
Red chili flakes and cayenne to taste
Juice of 1/2 lemon
1 tbsp olive oil
season to taste