Brochetas de camarones con chimichurri de albahaca

Ingredientes

• 3/4 cup fresh basil
• 1/4 cup fresh flat leaf parsley
• 2 cloves garlic (minced)
• 1/4 cup red wine vinegar
• Juice from 1 lime
• 1 tablespoon dried oregano
• 1 teaspoon red pepper flakes
• 1/2 cup olive oil
• Salt and pepper to taste
• 1 pound raw shrimp (rinsed, peeled and deveined)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon smoked paprika
• 1 tablespoon olive oil

Preparación

1. 1

   In a food processor, add basil, parsley, garlic, red wine vinegar, oregano, red pepper flakes, olive oil, salt and pepper. Pulse about 4-5 times. The basil chimichurri should be chunky, not smooth. Taste and adjust seasonings, if needed. Set aside.

2. 2

   In a bowl, toss shrimp with salt, pepper, smoked paprika and 4 tablespoons of the basil chimichurri. Thread 4-5 shrimp per skewer.

3. 3

   In a cast iron skillet, heat olive oil. Cook skewers for about 2 minutes on each side until pink. Careful not to overcook the shrimp or they will be rubbery.

4. 4

   Remove from heat and serve with remaining chimichurri. Enjoy!