This is a fantastic summer dish that exemplifies the joys of summer: delicious fresh herbs, bright and enticing flavors, and pleasant evenings on the back patio with a crisp white wine, family and friends, and a grill full of these tasty shrimp. —Gina Myers
For the shrimp:
Grill the fresno peppers until they are lightly blackened on all sides, then remove the stem and seeds and place into a food processor with the olive oil, lemon juice and zest, salt, and garlic.
Peel the shrimp by making an incision along the back with a paring knife and remove the shell. Then pull the vein out and rinse under cold water. Pat the shrimp dry, then place into the marinade, cover and refrigerate for an hour.
Grill the shrimp for two minutes per side and top while still hot with the salsa verde.
For the salsa verde, combine all the ingredients and serve over hot shrimp.