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Grilled Chimichurri Shrimp


Who else is digging up stuff from their freezer to make? With the fall months on the horizon, I want to clean out our freezer to prepare for items that will get us through the fall and winter months. So lately, I've been pulling out random frozen foods and stumbled upon a bag of uncooked shrimp. I thawed them out and decided to skewer them... and that ended up to be a delicious idea! We've been skewering a lot these past couple of weeks but had yet to grill any seafood. These Grilled Chimichurri Shrimp was a family hit for dinner and now my boys are asking for more shrimp lol.

This recipe allowed me to used some fresh cilantro and parsley that I started to grow on my window sill. Overall, it's a quick and simple weeknight dinner that can also be fancy for a date night at home. I served this with with some steamed cilantro rice and a fresh tomato salad. Be sure to have some reserved marinade to enjoy on the side... I often double the marinade so that I can have plenty for serving.



Grilled Chimichurri Shrimp Skewers

Prep Time 10 minutes

Marinate Time 30 minutes

Cook Time 10 minutes

Total Time 50 minutes

Servings 4


INGREDIENTS 


Skewers (if using wooden, soak in water)

1 pound large shrimp, shelled, deveined and tails removed 

¾ cup fresh cilantro, stems and leaves

¾ cup fresh parsley, stems and leaves

1 tablespoon dried oregano

2 cloves garlic

½ cup olive oil

3 tablespoons lemon juice 

2 teaspoons crushed red pepper flakes

1 teaspoon coarse salt


INSTRUCTIONS


1. Gather all ingredients.


2. Blend everything in a food processor until smooth. Adjust seasoning with salt, to taste. Blend again if needed.


3. In a large bowl add shrimp and cover with chimichurri sauce (reserving some for dipping) and let sit for 30 minutes on the counter. 


4. Thread the skewers with 5-7 shrimp on each.


5. Place on grill and cook 2 - 3 minutes per side, until just done and no longer pink.


6. Remove shrimp from the grill and drizzle with some of the remaining chimmichurri sauce.  Serve any remaining chimmichurri on the side.




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