Chimichurri Shrimp

Bright and herby with notes of garlic and tangy vinegar, this sauce complements grilled meats, seafood, and veggies.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Finely chop parsley and oregano and set aside in a small bowl. Mince garlic and add to the bowl.
2. 2Add chili flakes, sea salt, olive oil, and vinegar and stir to combine.
3. 3I recommend storing in an airtight container for a few hours to allow the flavors to combine.
4. 4In a large bowl, toss shrimp with lemon juice, sea salt, and pepper.
5. 5If 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. 6If 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. 7Remove shrimp from heat (grill or skillet) and spoon chimichurri over top.