Grilled Shrimp with Chimichurri

There are days when we just want something good to eat quickly, and here are a few ways we use heads-on shrimp, harvested by our local shrimpers. You don't need to spend extra time cleaning them—just rinse and get started. Cooking them whole adds to the depth of the flavor, and it is quick, clean and easy to remove heads and tails after cooking.

Recipe by Blue Pearl Farms

By | June 14, 2017

Ingredients

  • ½ cup olive oil
  • ½ cup lemon juice or balsamic vinegar
  • 6 cloves garlic, smashed
  • Herbs of choice
  • 2 pounds of fresh, local shrimp
Chimichurri
  • 1 cup parsley
  • ½ cup arugula
  • 2 cloves garlic
  • ½ cup olive oil
  • 3 tablespoons red wine vinegar
  • ½ teaspoon cumin
  • Pinch of red pepper
  • Salt and pepper to taste

Instructions

For the Shrimp:

In a bowl, mix olive oil and lemon juice or balsamic vinegar, with the garlic and your favorite herbs. Add whole shrimp.

Marinate shrimp for about an hour. Soak wooden skewers in water for 30 minutes.

Place shrimp on skewers, using as many skewers as needed to use all the shrimp.

Grill over moderately high heat until the edges of the shrimp turn pink, then turn over and grill another minute or so.

Pull off the head, peel the tail and devour.

For the Chimichurri:

Combine all ingredients in a blender or food processor until well chopped but not puréed. Serve fresh with grilled shrimp and peppers.

Ingredients

  • ½ cup olive oil
  • ½ cup lemon juice or balsamic vinegar
  • 6 cloves garlic, smashed
  • Herbs of choice
  • 2 pounds of fresh, local shrimp
Chimichurri
  • 1 cup parsley
  • ½ cup arugula
  • 2 cloves garlic
  • ½ cup olive oil
  • 3 tablespoons red wine vinegar
  • ½ teaspoon cumin
  • Pinch of red pepper
  • Salt and pepper to taste
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