Ingredients
- Chimichurri Sauce: 1/2 cup olive oil, 2 tbsp red wine vinegar, 1/2 cup parsley, finely chopped, 1 small fresno chile, finely chopped, 3–4 cloves garlic, minced, 1 tsp dried oregano, 1 tsp salt
- Shrimp and Extras: 1 pound jumbo shrimp, raw, 1/2 cup tzatziki for serving, 2 cups cherry tomatoes, halved for serving, Bread or rice for serving
Instructions
- Chimichurri: Blend olive oil, red wine vinegar, parsley, fresno chile, garlic, oregano, and salt until smooth. Divide into three portions.
- Prepare Shrimp: Thaw if frozen, remove shells and tails. Pat dry and toss with one portion of chimichurri sauce.
- Grill: Thread shrimp onto pre-soaked skewers. Grill over medium-high heat 2-3 minutes per side until opaque. Brush with another portion of chimichurri while grilling.
- Serving: Toss cherry tomatoes with remaining chimichurri. Serve shrimp with cherry tomatoes, rice or bread, and tzatziki.
Notes
- Pre-soak skewers to prevent burning.
- Adjust chimichurri spiciness with fresno chile quantity.
- Serve immediately for the freshest flavor.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American