1. Soak skewers in enough water to cover for 30 minutes before using so they don't burn..
2. For Salsa Verde, puree mint, parsley, anchovies, shallot or garlic, oil, water, pepper and salt in a blender or food processor until smooth. Set aside.
3. Thread 3 shrimp through the head-end on one skewer; with a second skewer, thread through tail-end. Repeat with remaining shrimp and skewers. Brush both sides of shrimp with salsa Verde. (Can be assembled ahead. Cover with plastic wrap and refrigerate up to 4 hours.)
4. Prepare a covered grill for direct grilling. Grill shrimp, 3 minutes; turn skewers and grill 2 to 4 minutes more or until shrimp turn opaque and are lightly charred. Makes 4 servings.