Recipe: Basil Chimichurri Grilled Wild Gulf Shrimp Skewers

June 21, 2020

Wild American Shrimp Recipes - Basil chimichurri grilled Wild Gulf Shrimp skewers


4 lb. Wild Caught Gulf Shrimp, size 16/20, peeled and deveined, tail off
6 cups Cilantro, leaves
6 cups Fresh basil leaves
6 Tbsp. Fresh oregano
6 ea. Garlic, whole cloves
4 ea. Jalapeño, no seeds
½ cup Shallot, sliced
2 Tbsp. Cumin
6 Tbsp. Sherry vinegar
6 Tbsp. Lime juice
Tbsp. Black pepper
¾ cup Olive oil
Salt and pepper, to taste


Combine cilantro, basil, oregano, garlic, jalapeños, shallots, cumin, sherry vinegar, lime juice and black pepper in a food processor. Process until a paste forms and drizzle olive oil until incorporated. Reserve 1 cup chimichurri to serve on the side. Skewer each shrimp through the tail and then the head to form a “C”. Place skewers in a bowl, pour remaining chimichurri marinade over and toss to coat well. Marinate for at least 30 minutes or up to 3 hours before cooking. Remove shrimp from marinade and season with salt and pepper. Grill shrimp over medium-hot grill and cook for about 1 minute on each side. Serve with remaining chimichurri sauce on the side.