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NGREDIENTS
- 2 lbs shrimps deveined and peeled with the tails on (any count—I used here 21/26)
- ¼ teaspoon of salt
- ¼ teaspoon of pepper
- 1 teaspoon of olive oil
- Chimichurri Sauce:
- 1 cup of minced fresh herbs (any combo you like—I used here mint, parsley, cilantro, oregano)
- 2 large garlic cloves
- 2 small colored tomatoes diced (optional)
- ¼ teaspoon of salt
- ¼ teaspoon of pepper
- ⅔ cup of olive oil
- juice of ½ a lime
INSTRUCTIONS
- Preheat your bbq to medium high.
- Skewer the shrimps using toothpicks by attaching 2 shrimps together from the head with a toothpick and the tails with another toothpick.
- In a deep plate, place all the chimichurri sauce ingredients and mix them well.
- Grill the shrimps for 1.5 minutes (with the grill lid covered) and then flip and grill for another 1.5 minutes (with the lid covered).
- Once shrimps are pink and opaque, remove them from the grill and immediately place them in the chimichurri sauce, toss them around and cover them for about 5 minutes.
- Remove the cover and serve
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