It’s the end of the summer and you are bbq’d out. You’ve fired up that grill more times the past 2 months than you do all year round. Wait! There is one more recipe you must try! This one is light, fresh and vibrant. The herbs in this recipe’s chimichurri sauce -mint, basil, and parsley- add tang to any grilled dish. Add this delicious sauce to shrimp and you have a fabulous meal to share with family and friends.
Ingredients: Serves 8-10
- 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
- grilled peppers and tomatoes (1 lb cherry tomatoes, 8-10 orange/red peppers)
- 1/3 cup chopped basil
- 1/4 cup chives
- 1/4 cup chopped parsley
- 2 TB chopped dill
- 2 TB chopped mint
- 1 1/2 tsp minced garlic
- zest of 1 lemon
- 1 cup extra virgin olive oil.
- salt pepper to taste.
Grilled Peppers and Tomatoes:
- 1 TB Kosher salt
- 10-20 Summer tomatoes
- 1/2 lb cherry tomatoes
- Mix together all ingredients in food processor until well combined. Do not over mix (don’t let it become a paste).
For Grilled Peppers and Tomatoes: These can be made 1-3 days ahead of time.
- Boil a pot of water and add kosher salt. Soak wooden skewers in water for 30 minutes. Boil summer peppers (1 to 2 per skewer) until tender, 1 to 33 minutes. Drain. Thread onto skewers with cherry tomatoes (about 3 per skewer).
- Grill over high heat until charred and tomatoes just begin to burst, 6 to 8 minutes, turning often.
For Shrimp Skewers:
- Soak wooden skewers in water for 30 minutes. Heat grill to high.
- 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.