Basil Chimichurri Grilled Wild Gulf Shrimp Skewers
May 9, 2022
|4||lb.||Wild Caught Gulf Shrimp, size 16/20, peeled and deveined, tail off|
|6||cups||Fresh basil leaves|
|6||ea.||Garlic, whole cloves|
|4||ea.||Jalapeño, no seeds|
|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 it becomes a paste and drizzle olive oil until incorporated. Reserve one cup of 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 three hours before cooking. Remove shrimp from marinade and season with salt and pepper. Grill shrimp over a medium-hot grill and cook for about one minute on each side. Serve with the remaining chimichurri sauce on the side.
AUSTIN SUMRALL WHITE PILLARS Austin Sumrall, the chef-owner of White Pillars has been working in restaurants for many years and has had a passion for...
Gulf Island Shrimp in Dulac, Louisiana, is comprised of two plants — Scottco and SeaTang — located right across the bayou from each other in...
Summer is officially here and that means it’s time for some tasty dishes perfect for the season! There really are no limits to what can...