Grilled Chimichurri Shrimp Skewers (Print Version)
# Ingredients:
→ Chimichurri Sauce
01 -
1/2 cup olive oil
02 -
2 tablespoons red wine vinegar
03 -
1/2 cup parsley, finely chopped
04 -
1 small fresno chile, finely chopped
05 -
3–4 cloves garlic, minced
06 -
1 teaspoon dried oregano
07 -
1 teaspoon salt
→ Shrimp and Extras
08 -
1 pound jumbo shrimp, raw
09 -
1/2 cup tzatziki, for serving
10 -
2 cups cherry tomatoes, halved, for serving
11 -
Bread or rice, for serving
# Instructions:
01 -
Combine olive oil, red wine vinegar, parsley, fresno chile, garlic, oregano, and salt in a food processor and blend until smooth. Divide into three portions.
02 -
Thaw shrimp if frozen and remove shells and tails. Pat dry and toss with one portion of the chimichurri sauce.
03 -
Thread shrimp onto pre-soaked wooden skewers. Grill over medium-high heat for 2-3 minutes per side or until opaque. Use another portion of the sauce to brush the shrimp while grilling.
04 -
Toss cherry tomatoes with the remaining chimichurri. Serve the grilled shrimp with cherry tomatoes, rice or bread, and a side of tzatziki.