4 lbs shrimp
Freshly ground black pepper
1 tablespoon dried orange rind
1/2 tablespoon chili powder
1 teaspoon sea salt
Basque-Style Green Sauce
6 garlic cloves, peeled and chopped
1 fresh jalapeño chile, coarsely chopped with the seeds left in
1/2 tablespoon sea salt
1/3 cup finely chopped fresh Italian flat-leaf parsley
1/4 cup finely chopped fresh oregano
1/4 cup finely chopped fresh basil
1/4 cup sherry vinegar
1/3 cup olive oil
Sprinkle the shrimp with a pinch of salt and pepper first, so that it stays on, and then rub the shrimp with the entire Basque blend until well coated. Cover, set in refrigerator, and let sit for 30 minutes.
Preheat the grill and preheat the oven to 450F.
While the shrimp is absorbing the rub, make the green sauce by putting all the ingredients into a blender along with a bit of water if needed, and blend until a smooth sauce is formed. Set aside.
Place the shrimp on the hot grill and sear on both sides until pink. Remove shrimp onto a clean platter.
To serve, set several shrimp onto each plate, spoon the green sauce over the shrimp and serve.