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Indulge in the taste of Argentina with our Grilled Argentinian Red Shrimp topped with Chimichurri! Succulent shrimp grilled to perfection, paired with a zesty, herbaceous sauce bursting with flavor. A tantalizing treat for your taste buds!

Ingredients

  • Shrimp

  • 24 Royal Red Jumbo Shrimp, raw
  • 2 tablespoons extra virgin olive Oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 2 fresh zucchini (sliced into ribbons with vegetable peeler)

  • Chimichurri

  • 1/2 cup parsley
  • 1/2 cup cilantro
  • 1/2 cup red onion, roughly chopped
  • 1/2 cup pistachios, roughly chopped
  • 1 red or green jalapeno, diced
  • 3 garlic gloves, diced
  • 3/4 cup extra virgin live oil
  • 1 teaspoon citrus zest, plus 2 tablespoons citrus juice (orange or lemon)
  • 2 tablespoons red wine vinegar
  • 1 teaspoon fresh oregano
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper

Instructions

  1. To begin, make your pistachio chimichurri. Combine parsley, cilantro, oregano, red onion, jalapeno, garlic cloves, red wine vinegar and citrus zest and juices to the bowl of your food processor or chopper. Pulse until well combined.
  2. Transfer the dry chimichurri to a serving bowl. Add a pinch of salt, pepper, and the olive oil. Stir to combine. Taste and adjust seasoning. Set aside.
  3. Use a vegetable peeler to create zucchini ribbons.
  4. for the skewers, rotate between shrimp and zucchini on each skewer – depending on the size of the skewer you should get 3-4 shrimp per skewer.
  5. Drizzle each skewer with olive oil, then sprinkle with salt and pepper.
  6. Heat you outdoor grill or grill pan to medium-high heat. When hot, place shrimp skewers on the grill grate or in the hot pan and leave undisturbed for 3-4 minutes. Turn gently. Leave on for another 2-4 minutes, until the shrimp is opaque. When cooked, move skewers to a serving platter.
  7. Serve with a small bowl of pistachio chimichurri and grilled lemon halves.

Source: www.weekdaypescatarian.com.com