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
Heat a grill to medium-high heat or preheat a broiler.
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).
Thread the shrimp onto skewers and brush with the remaining tablespoon olive oil.
Grill or broil until the shrimp turn pink and are cooked through, about 2 minutes per side.
Transfer the shrimp to a serving platter and top with the salsa.
