Chimichurri Grilled Shrimp with Roasted Garlic

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This Argentian no-cook sauce doubles as a marinade and as a dipping sauce. So green and oh so good. 


1 tablespoon Roasted Garlic
1/4 teaspoon Red Pepper Flakes
1 1/2 cups fresh parsley
1/4 cup fresh oregano leaves
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1/2 cup olive oil
1 teaspoon salt, divided
2 pounds large uncooked shrimp, peeled and deveined
1 lemon, cut into 8 wedges

Recipe Info

Difficulty Level: 
Prep Time: 
10 minutes
Cook Time: 
6 minutes
Resting Time: 
15 mniutes
Total Time: 
30 minutes
Serving size: 


1. In the bowl of a food processor fitted with a metal blade or a blender, add the parsley, oregano, lemon juice, vinegar, oil, 1/2 teaspoon of the salt, Roasted Garlic, and Red Pepper Flakes. Pulse until it forms a chunky paste. This can be made 3 days ahead.
2. Transfer 3 tablespoons chimichurri to a large bowl. Transfer the remaining to a serving bowl.
3. Add the shrimp and remaining 1/2 teaspoon salt to the large bowl with chimichurri. Toss to combine. Let sit for 15 minutes.
4. Meanwhile, preheat grill or grill pan to high about 450°F - 550°F. Brush grill grates with oil soaked paper towel.
5. Thread a lemon wedge through the rind onto a skewer and slide down to about 1/2 inch from the end. Thread 5 shrimp onto the skewer, skewering each shrimp twice (through the tail and head ends) and spacing them evenly. Place on a rimmed baking sheet and repeat with skewering the remaining lemon wedges and shrimp.
6. Grill shrimp for 2-3 minutes per side or until grill marks appear on the bottom. Transfer the skewers to a serving dish and serve with the reserved chimichurri sauce.


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Recipe Tip:
If using wooden skewers, soak in water for 1 hour to prevent burning.
roasted garlic deeper slightly sweet victoria taylor
red pepper flakes quality flavor victoria taylor