Grilled Garlic & Herb Shrimp

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Step 1

■ Thread the shrimp onto eight 8- to 10-inch metal skewers, dividing them evenly; skewer each shrimp in a C shape, piercing through 2 points. Place the skewers on a rimmed baking sheet or in a large baking dish.

Step 2

■ In a blender, combine the basil, tarragon, garlic, lemon zest, 1⁄4 teaspoon salt and 1⁄2 teaspoon pepper. Pulse until chopped. Scrape down the sides, add the oil and puree until bright green and almost smooth, about 30 seconds. Transfer to a small bowl.

Step 3

■ Prepare a charcoal or gas grill. For a charcoal grill, ignite a large chimney filled 3⁄4 full of coals, let burn until lightly ashed over, then distribute the coals evenly over the grill bed; open the bottom grill vents and the lid vent. Heat the grill, covered, for 5 minutes, then clean and oil the cooking grate. For a gas grill, turn all burners to high and heat, covered, for 15 minutes, then clean and oil the cooking grate.

Step 4

■ In another small bowl, stir together 1⁄2 cup of the herb puree, 1⁄2 teaspoon each salt and pepper, then slather onto the shrimp, coating both sides. Grill the skewers until the shrimp turn opaque and are lightly charred, 2 to 3 minutes. Flip and continue to cook until the shrimp are just opaque, about another 2 to 3 minutes.

Step 5

■ Transfer the skewers to a serving platter. Stir the lemon juice into the reaming purée and drizzle over shrimp

Step 6

Don’t forget to pat the shrimp dry before coating them with the herb puree; too much moisture will prevent it from clinging to them.