Shrimp Skewers with Olive Salsa

Shrimp Skewers with Olive Salsa

  • prep
  • cook
  • 4 servings


  • 2 roasted and peeled red bell peppers (1 cup)

  • ½ cup Lindsay Medium Black Ripe Pitted Olives, drained

  • ½ cup Lindsay Organic Pitted Green Olives, drained

  • ½ cup fresh Italian parsley leaves

  • ½ cup fresh basil leaves

  • ¼ cup plus one tablespoon extra virgin olive oil

  • 1 teaspoon chopped garlic

  • ½ teaspoon crushed red chili pepper

  • ½ teaspoon salt

  • 1 pound extra-large shrimp, peeled and deveined

Cooking Directions

  1. Heat a grill to medium-high heat or preheat a broiler.

  2. Put the roasted red peppers, olives, parsley, basil, ¼ cup olive oil, garlic, chili pepper and salt in a food processor. Pulse to form a chunky sauce(salsa will keep up to 3 days refrigerated).

  3. Thread the shrimp onto skewers and brush with the remaining tablespoon olive oil.

  4. Grill or broil until the shrimp turn pink and are cooked through, about 2 minutes per side.

  5. Transfer the shrimp to a serving platter and top with the salsa.