Grilled Shrimp with Chimichurri
🇦🇷 Argentina
Ingredients
- 1 small red onion, finely chopped
- 3 garlic cloves, finely chopped
- ½ Fresno chile, finely chopped
- ½ cup extra-virgin olive oil
- ½ cup finely chopped parsley
- 2 tbsp fresh lime juice
- 2 tbsp red wine vinegar
- 2 tsp kosher salt, plus more
- ½ tsp black pepper, plus more
- 1½ lb large shrimp, peeled, deveined, tails left on
- 2 tbsp vegetable oil
Steps
- Mix red onion, garlic, Fresno chile, olive oil, parsley, lime juice, red wine vinegar, salt, and pepper in a small bowl.
- Cover chimichurri and chill at least 30 minutes (can be made up to 1 week ahead).
- Prepare a grill for medium-high heat.
- Toss shrimp with vegetable oil, a pinch of salt, and a pinch of pepper.
- Grill shrimp until pink and charred, 2-3 minutes per side.
- Transfer shrimp to a plate and spoon chimichurri over the top.
Notes
Chimichurri's flavor improves the longer it sits; keep refrigerated if making ahead.
Source: www.epicurious.com