1 cup arugula leaves
1/2 cup fresh flat-leaf parsley leaves
2 tablespoons chopped shallots
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1/4 teaspoon crushed red pepper
1 garlic clove
1/2 teaspoon kosher salt, divided
2 teaspoons canola oil
24 large shrimp, peeled and deveined (about 1 pound), tails on
1/2 teaspoon black pepper
How to Make It
Preheat grill to high.
Place first 7 ingredients and 1/4 teaspoon salt in the bowl of a mini food processor; process until smooth.
Coat grill rack with cooking spray. Combine oil and shrimp in a bowl; toss to coat. Thread 4 shrimp onto each of 6 skewers. Arrange skewers on grill rack; grill 2 minutes on each side or until done. Arrange shrimp on a platter; sprinkle with remaining 1/4 teaspoon salt and pepper. Drizzle with sauce.