Shrimp on the Barbie with Chimichurri Sauce

Author: Sarah Bates | The Chef Next Door

Makes 4 - 6 servings


For the chimichurri sauce:

1 cup packed fresh flat leaf parsley

1/2 cup extra virgin olive oil

1/4 cup red wine vinegar

1/4 cup packed fresh cilantro

1 garlic clove, peeled

1/2 teaspoon crushed red pepper

1/2 teaspoon salt

For the shrimp:

2 Tablespoons extra virgin olive oil

1⁄2 cup white wine

1 teaspoon fine sea salt

1 teaspoon fresh ground pepper

1 teaspoon cayenne pepper

1 teaspoon garlic powder

Dash or two of crushed red pepper

1 pound large shrimp, peeled and deveined 

Fresh chopped parsley

To make the chimichurri, puree all of the ingredients in food processor. Transfer to a bowl, cover and let stand at room temperature. (If making the night before then place the bowl in the refrigerator)

To make the marinade, place everything from the olive oil through the crushed red pepper into a large bowl and whisk until well combined. Add the shrimp to the bowl and carefully stir so that the marinade coats all of the shrimp. Set aside for 30 minutes.

Preheat the grill to medium-high heat. Add six shrimp to the skewers, making sure to pierce them at the tail and at the head. (This ensures that they won't spin when turning over or fall off!) Grill the shrimp until cooked through, about 4 minutes per side. Sprinkle the shrimp with fresh chopped parsley and serve with the chimichurri sauce.

Bon Appétit!