Basil Chimichurri Grilled Wild Gulf Shrimp Skewers
Ingredients:
| 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 |
| 1½ | Tbsp. | Black pepper |
| ¾ | cup | Olive oil |
| Salt and pepper, to taste |
Preparations:
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.
*THIS RECIPE IS FROM AMERICAN SHRIMP PROCESSORS’ ASSOCIATION MEMBER SHRIMP PROCESSOR, PAUL PIAZZA & SON, INC.