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Grilled Island Shrimp with Chimichurri Sauce
Submitted by: semprejoven
This sauce, made with parsley, garlic, jalapeno pepper, oregano, vinegar and oil, is used to flavor grilled shrimp kabobs (or chicken, beef or pork.)
Ingredients
- 4 cloves garlic, peeled and coarsely chopped
- 1 red jalapeno pepper, stemmed, seeded and coarsely chopped
- 1/4 cup fresh oregano leaves
- 1 cup fresh parsley leaves
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1/4 teaspoon salt
- 2 lbs clean raw large shrimp, tails on
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Method
Combine the garlic and jalapeno in a food processor and mince finely. Add the oregano and parsley and pulse to a fine chop. Add the vinegar, olive oil and salt, processing until smooth and emulsified. (The sauce can be used immediately, or pour into a jar, covered and refrigerated until ready to use.) Remove about 1/3 cup of the sauce to use to baste the shrimp as it cooks. Prepare and oil your grill. Thread the shrimp on skewers. Baste shrimp and grill about 3 to 4 minutes per side, or until shrimp are pink and cooked through. Remove from skewers. Serve with the remaining sauce on the side.
Notes: If bamboo skewers are used, soak them in water for 20 minutes before threading. The sauce can also be used for beef, chicken or pork. We serve grilled corn with chili butter and a green tossed fresh veggie salad with this entree.
Number of Servings: 4-6
Submitted by: semprejoven ( See all of semprejoven Recipes )
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