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Foraging with Alexis Nikole Nelson.
A simple puree of fresh herbs, garlic and olive oil does double duty in this recipe. It first coats the uncooked shrimp as a quick marinade. Then, with a splash of lemon juice stirred in, it's drizzled on as a sauce after cooking. One large bunch or “clamshell” container of tarragon should yield the amount of tarragon leaves needed for this recipe. You can serve the shrimp on the skewers with crusty bread and a vegetable side, or slide them off the skewers and add them to grain or leafy green salads.
pounds extra-large shrimp (21/25 per pound), peeled, deveined and patted dry
cup lightly packed fresh basil
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