Simple grilled shrimp skewers

Ingredients

For the Shrimp

• 1–1 1/2 pounds large raw, peeled and deveined Certified-Clean Shrimp

• 1/2 lemon, juice squeezed

• 1 tablespoon olive oil

• salt and pepper, to taste

• wooden or metal skewers for grilling

  
  

  Chimichurri Sauce

• Microplastic Free Sea Salt

• 1 cup (packed) fresh italian parsley

• 1/4 cup (packed) fresh cilantro

• 1/2 cup olive oil

• 1/4 cup red wine vinegar

• 2 garlic cloves, peeled

• 3/4 teaspoon crushed red pepper

• 1/2 teaspoon cumin

• salt and pepper, to taste

• half a jalapeno, cored and seeds removed (optional)

Directions

For the Chimichurri sauce & Shrimp

1. Combine all ingredients in a blender or food processor. Pulse until smooth, but still a little gritty. Set aside.

2. Soak the wooden skewers, fully submerged in cool water for 20 minutes so they do not burn when grilling. Pat shrimp dry with a paper towel to remove excess moisture. In a large bowl, combine shrimp, lemon juice, oil, salt, and pepper. Toss the shrimp until evenly coated. Add 4-5 shrimp per skewer.

3. Preheat the grill with the cover down for 10 minutes on medium-high heat. Clean the grates well. Place skewers flat on the grill. Put the cover down and cook for 2 minutes, flip and cook for two more minutes. Shrimp should no longer be translucent and turn white/orange.

4. Serve immediately topped with plenty of chimichurri plus extra for serving.

Recipe credit: Seatopia