Charred Green Onion Shrimp
Makes 4-5 skewers. Recipe is by Susanne Duplantis. These taste great with coconut rice, and any olive oil left over can make a marinade for flank or skirt steak, chicken or fish.
1 bunch green onions
1¼ tablespoon olive oil, divided
1 garlic clove
Salt and pepper, to taste
½ lb. medium, (41-50 count) peeled, deveined shrimp, skewered
1. Rub bunch of green onions with ¼ tablespoon olive oil. On a grill or in a grill pan over medium high heat, grill whole bunch of green onions turning occasionally until charred in parts, about 10 minutes. Remove and let cool 5 minutes.
2. Add charred onions, garlic, salt and pepper to a food processor. Pulse until chopped. Run adding remaining olive oil, 1 tablespoon at a time, and process until fully incorporated and a thick paste is formed.
3. Brush mixture onto shrimp skewers. Cook brushed-side-down on grill or in grill pan over medium high heat for 2½ minutes. Brush with mixture. Flip and cook additional 2½ minutes