Scampis with Aji Verde (peruvian herb sauce)

"This recipe is a bit of a crossover between the Spanish Gambas al Ajillo – one of my all-time favorite tapas – and the Peruvian ají verde, a vibrant green sauce that's often served with grilled meats or seafood. Since I love both, combining them just felt like a no-brainer. And, of course, in true tapas fashion, you'll end up with plenty of delicious sauce to mop up with some toasted bread. The ingredients and preparation are wonderfully straightforward. The sauce comes together in a blender in no more than five minutes, and the shrimp only take a few more. You might have a hard time finding some of the more traditional ingredients, like Cotija cheese – a salty, slightly funky cheese – but don't worry, feta (or even Parmesan or Pecorino Romano) works as a good substitute here. Traditionally, ají verde is also made with ají amarillo, a yellow Peruvian chili pepper. Since that's not always easy to find, this version just calls for jalapeños instead, which are often used additionally to the aji amarillo. To stay true to the Gambas al Ajillo inspiration, I fry the shrimp with plenty of olive oil and garlic, but this recipe would work just as beautifully with grilled shrimp if you're firing up the barbecue."