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.



Ingredient Checklist


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

  • 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.