Grilled Shrimp with Chimichurri

Name: Grilled Shrimp with Chimichurri
Ingredients: 2 1/2 to 3 pounds large shrimp, peeled, tail left on, if desired; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground pepper; 3 tablespoons olive oil; Chimichurri Sauce Recipe; Grilled Peppers and Cherry Tomatoes

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The herbs in this recipe's tangy chimichurri sauce—mint, basil, and parsley—add piquancy to the shrimp and tie the dinner together. It doesn't require much prep work and serves a large crowd, which makes it practically our favorite dish for summer entertaining.

Whole Living, July/August 2010

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Servings:

Ingredients

2 1/2 to 3 pounds large shrimp, peeled, tail left on, if desired
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
3 tablespoons olive oil
Chimichurri Sauce Recipe
Grilled Peppers and Cherry Tomatoes

Directions

Step 1
Soak wooden skewers in water for 30 minutes. Heat grill to high.

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Step 2
Season shrimp with salt and pepper. Drizzle with oil and toss to coat. Thread onto skewers. Grill over high heat, turning once, until curled and opaque, 2 to 3 minutes per side. Brush and serve with chimichurri and grilled peppers and tomatoes.

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Grilled Shrimp with Chimichurri

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Grilled Shrimp with Chimichurri

Gallery

Recipe Summary test

Ingredients

Directions

Reviews

All Reviews for Grilled Shrimp with Chimichurri