GRILLED SHRIMP WITH CHIMICHURRI SAUCE

4 Servings

Source: Our Salty Kitchen

1 lb shrimp, peeled and deveined
3 tablespoon olive oil
1 tablespoon lemon juice
1 clove garlic, minced
1 teaspoon kosher salt

Chimichurri Sauce

½ c. firmly packed fresh parsley
½ c. firmly packed fresh cilantro
3 tablespoon fresh oregano
6 cloves garlic, minced
1 small shallot, finely minced
⅓ c red wine vinegar
½ c extra virgin olive oil
2 tablespoon lemon juice from a fresh lemon
½ teaspoon red pepper flakes
½ teaspoon kosher salt
½ teaspoon ground pepper

Combine the olive oil, lemon juice, garlic, salt, and pepper in a large bowl. Whisk until well combined. Add the shrimp to the marinade, toss to coat, then set aside to marinate at room temperature for 15 minutes while you prepare the chimichurri sauce.
Chimichurri (by hand): finely chop the parsley, cilantro, oregano, garlic, and shallot. In a medium mixing bowl, whisk the vinegar, olive oil, and lemon juice until emulsified. Add the chopped herbs and alliums, as well as the red pepper flakes, salt, and pepper. Stir to combine.
Chimichurri (food processor): combine the parsley, cilantro, oregano, garlic, and shallot in a food processor. Pulse until the herbs and alliums are finely chopped. Add the red wine vinegar, lemon juice, red pepper flakes, salt, and pepper. Pulse 5-10 times more, or until well combined. Flip the motor to process and pour in the olive oil through the feed tube until the ingredients form a sauce. Makes about 1.5 cups.
Skewer the shrimp onto 2 skewers, alternating heads and tails, and keeping them tightly packed.
Heat a grill to high (450°F). Rub the grates with the cut side of a potato to prevent sticking, or brush with olive oil.
Arrange the skewers on the grill in a single layer. Grill 2 minutes with the lid open, then flip and cook 2-3 minutes more or until cooked through. The shrimp are cooked through the moment they turn pink and are completely opaque. The ideal temperature is 120°F.
Drizzle the shrimp with chimichurri sauce and serve immediately.