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.
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