David’s Grilled Shrimp with Chimichurri Sauce

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Grilled Shrimp with Chimichurri Sauce
2 lb shrimp 16-20 size or bigger (I used argentine red shrimp)
¼ C. olive oil

Chimichurri sauce
½ C. Olive oil
3 tbs red wine vinegar
2 garlic cloves smashed
½ C. cilantro packed tight
½ C. parsley packed tight
¼ - ½ tsp red pepper flakes
Juice of 1 lime

Place all of the chimichurri sauce ingredients into a food processor or blender. Pulse until blended together and sauce is smooth. Set aside.

Toss the shrimp with the ¼ c. of olive oil and season with a little salt. Grill about 2 minutes per side. Bigger shrimp will take a little longer. Arrange on a plate and drizzle with sauce.

Enjoy!