Chimichurri Grilled Shrimp

1. 1

   Mix all the ingredients but the shrimp together in a food processor until smooth. Refrigerate for as long as you like, a few hours or a few days, the longer the better.

2. 2

   Rinse and drain the shrimp before you marinate them. Do not over marinate them, you will make ceviche. Put the cleaned shrimp in a non-reactive bowl and mix gently with about half to three quarters of the chimichurri you made and refrigerate for 1-3 hours. Remove from fridge and prep for grilling by threading on skewers. If your skewers are wood soak for at least 30 minutes in cold water.

3. 3

   Heat BBQ grill or grill pan to screaming hot. Be sure to spay grill/grill pan with non-stick spray if needed. Grill shrimp about 3 minutes each side depending on size. Once they start to turn pink they are cooked...nothing worse than over cooked shrimp, so go lightly.

4. 4

   Remove from skewers and serve with the remaining chimichurri sauce and a squeeze of lemon juice and salt if needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.