Herb-Crusted Shrimp

These shrimp have been our go-to cocktail hour snack of choice this summer — just add a few cocktail napkins and a good white beer. The breadcrumb crust is a fine way to use the basil and parsley in your herb pots. And it’s extremely versatile, too: use it to coat chicken breasts, fish filets or roasted whole tomatoes, or generously sprinkle it over a plate of spaghetti with olive oil and garlic.

Method:

1 lb. medium shrimp (about 20 count), peeled and deveined

1 c. dried breadcrumbs

2 cloves garlic, peeled and chopped

a handful of flat leaf parsley (leaves only)

a handful of basil

zest of 1/2 lemon

coarse salt

freshly ground black pepper

1/8 c. extra virgin olive oil

chili-spiked mayo (recipe here) or your favorite hot sauce

Give the parsley and basil a rough chop. Toss the herbs into a food processor with the breadcrumbs, garlic, lemon zest and a bit of coarse salt and freshly ground black pepper. Drizzle with the olive oil and give the mixture a good whiz until well combined and bright green.

Turn the herbed breadcrumbs out onto a plate and toss the shrimp with the breadcrumbs. Heat an outdoor grill over high heat and grill the shrimp just a few minutes on each side, until the crust is golden and the shrimp are firm.

Serve with chili-spiked mayo, piri piri sauce or any hot sauce of your choice.