Langostinos al chimichurri

Ingredientes

• 1 cup fresh flat leaf parsley
• 1/4 fresh cup oregano
• 4 cloves garlic
• 1/2 teaspoon chili flakes
• 1/2 teaspoon sea salt
• 1/2 cup olive oil
• 2 tablespoons white vinegar
• optional, for those who like it hot: 1 dried thai chile, finely chopped
• 1 pound raw shrimp
• 1 Tablespoon lemon juice
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• olive oil

Preparación

1. 1

   Finely chop parsley and oregano and set aside in a small bowl. Mince garlic and add to the bowl.

2. 2

   Add chili flakes, sea salt, olive oil, and vinegar and stir to combine.

3. 3

   I recommend storing in an airtight container for a few hours to allow the flavors to combine.

4. 4

   In a large bowl, toss shrimp with lemon juice, sea salt, and pepper.

5. 5

   If grilling – Skewer shrimp on bamboo skewers. Spray the grill with olive oil to prevent sticking. Over high heat, grill shrimp 1 minute per side.

6. 6

   If sautéing – heat 2 tablespoons of olive oil in a cast iron or nonstick skillet to medium high heat. Sear shrimp for 2 minutes per side.

7. 7

   Remove shrimp from heat (grill or skillet) and spoon chimichurri over top.