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Grilled Shrimp with Spicy Chimichurri
Recipes
Grilled Shrimp with Spicy Chimichurri
4 servings
20 minutes total

Ingredients

  • 2 lemons, for zest/wedges
  • 6 cloves fresh garlic
  • 1 small jalapeño pepper
  • ½ cup fresh chives
  • ½ cup fresh Italian parsley
  • ½ cup fresh cilantro
  • ¼ cup red wine vinegar
  • ½ cup + 2 tablespoons extra-virgin olive oil, divided
  • 2 Serrano peppers, thinly sliced (optional)
  • 1 lb large peeled/deveined shrimp
  • 4 (12-inch) bamboo skewers
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper

Steps

    1. Preheat grill on medium. Zest lemon (1 tablespoon). Place garlic and jalapeño in food processor bowl; process until chopped. Add chives, parsley, cilantro, zest, vinegar, and ½ cup oil; process until combined. Set aside.
    2. Slice Serrano peppers; cut lemon into wedges. Thread shrimp onto skewers (wash hands). Brush with remaining 2 tablespoons oil; season with salt and pepper.
    3. Grill 2–3 minutes on each side or until shrimp are grill-marked and opaque. Serve with chimichurri, sliced peppers, and lemon wedges.

Amount per ¼ recipe serving: Calories 440, Total Fat 37g, Sat Fat 5g, Trans Fat 0g, Chol 205mg, Sodium 350mg, Total Carb 3g, Fiber 1g, Sugars 0g, Protein 26g, Calc 10%, Vitamin A 25%, Vitamin C 40%, Iron 15%