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Grilled Shrimp with Peppers, Tomatoes, and Chimichurri

Grilled Shrimp with Peppers, Tomatoes, and Chimichurri

The herbs in this recipe's tangy chimichurri sauce -- mint, basil, and parsley -- add piquancy to the shrimp and tie the meal together.

Whole Living, July/August 2010 http://www.marthastewart.com/130545/grilled-shrimp-peppers-tomatoes-and-chimichurri
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  • Yield Serves 10

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 (http://www.wholeliving.com/130543/chimichurri-sauce-recipe)
    • Grilled Peppers and Cherry Tomatoes Recipe (http://www.wholeliving.com/130544/grilled-peppers-and-cherry-tomatoes-recipe)

Directions

  1. Soak wooden skewers in water for 30 minutes. Heat grill to high.
  2. 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.

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