Grilled Shrimp with Peppers, Tomatoes, and Chimichurri
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Whole Living, July/August 2010
- Yield Serves 10
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Ingredients
- 2 1/2 to 3 pounds large shrimp, peeled, tail left on if desired
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground pepper
- 3 tablespoons olive oil
- Chimichurri Sauce Recipe
- Grilled Peppers and Cherry Tomatoes Recipe
Directions
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Soak wooden skewers in water for 30 minutes. Heat grill to high.
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Season shrimp with salt and pepper. Drizzle with oil and toss to coat. Thread onto skewers. Grill over high heat, turning once, until curled and opaque, 2 to 3 minutes per side. Brush and serve with chimichurri and grilled peppers and tomatoes.
LOVED this recipe! The chimichurri was a little labor intensive (I'm not an efficient chopper) but the results were well worth it! The shrimp were excellent, I will definitely make this again. THANKS!
LOVED this recipe! The chimichurri was a little labor intensive (I'm not an efficient chopper) but the results were well worth it! The shrimp were excellent, I will definitely make this again. THANKS!