Ingredients
SERVINGS: 4 Serving(s)
- 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.