Spice Up Your Cookout Menu

Add a kick of herbaceous spice to your BBQ with this South American-inspired grilled shrimp recipe.
Cheryl De Leon,
4 Spice Up Cookout

No one says “no” to classic burgers and hot dogs, but you can go beyond the classics at your next picnic, barbecue or outdoor event. Innovative sides and sips are easy ways to put your gathering over the top but, if you’re still searching for something to finish off your Memorial Day Weekend spread, we’ve got just the thing.

Try out this recipe for grilled shrimp with chimichurri sauce, a sneak preview from an upcoming issue of BERGEN. Satisfying, herbaceous and with a hint of spice, this is a great way to bring any cookout to new heights.

GRILLED SHRIMP WITH CHIMICHURRI SAUCE

Yields 2 servings

INGREDIENTS

For the shrimp:

  • 8–10 large skewers
  • 1.5 lbs. large raw shrimp, peeled and deveined (with tails)
  • 3 Tbs. extra virgin olive oil
  • 2 tsp. fresh lemon juice
  • 3 cloves garlic, minced
  • ½ tsp. kosher salt
  • parsley

For the chimichurri:

  • 1 cup packed flat-leaf parsley leaves
  • 5 Tbs. extra virgin olive oil
  • 3 Tbs. warm water
  • 2 Tbs. red wine vinegar
  • 2 tsp. dried oregano
  • 1 Tbs. minced shallot
  • 1 clove garlic, chopped
  • ½ tsp. kosher salt
  • ¼ tsp. freshly ground pepper
  • pinch of red pepper flakes

DIRECTIONS

If using wooden skewers, begin by soaking them in water while you marinate the shrimp.

Next, prepare the marinade. In a large bowl, mix together olive oil, lemon juice, garlic and salt. Add the shrimp and toss to coat. Let marinate for 15 minutes while you make the chimichurri.

Prepare the chimichurri. You can either prepare it by hand, with a blender or with a food processor. If doing it by hand, finely chop/mince parsley, shallot and garlic, then toss it together with the remaining ingredients until well combined. Alternatively, add everything to a blender or food processor and pulse 5-10 times until finely chopped, but not yet a puree.

The sauce should be oily and chunky, as opposed to emulsified like pesto. Set aside.

Skewer the marinated shrimp onto skewers, 5-6 at a time. Preheat grill to medium-high heat then grill the skewers on both sides, 2-3 minutes per side, until the outside is pink and the inside is just opaque. Remove from grill and drizzle the chimichurri over the shrimp.

Serve warm. Serve as an appetizer, or over rice with a grilled vegetable.

Trying out this recipe? Make sure you show us the results by tagging us @bergenmagnj on Instagram!

 

Categories: Bergen Health & Life