Preparation

• Combine the shrimp, 2 Tbs. of the oil, 3 of the minced garlic cloves, 1/2 tsp. salt, and 1/2 tsp. pepper in a medium bowl. Toss well to coat the shrimp with the marinade. Refrigerate at least 30 minutes and up to 4 hours.
• Meanwhile, combine the remaining 1/2 cup oil, 1 minced garlic clove, parsley, basil, capers, lemon juice, and anchovy fillets in a blender. Process, shaking the blender if necessary, until smooth, about 1 minute. Season to taste with salt and pepper.
• Prepare a gas grill or charcoal grill to medium high (400°F to 475°F). (If using charcoal, the coals should be covered with white ash, and you should be able to hold your hand just above the grate for no more than 2 to 3 seconds.)
• Place the shrimp on the grate, close the lid, and grill until the shrimp are pink and curled, turning once, about 5 minutes. Transfer the shrimp to a serving platter. Serve the shrimp warm or at room temperature with the salsa verde and a bowl for the shells.