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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:
10
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Ingredients

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Directions

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

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  • 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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