The Kitchn: Chimichurri spices up easy shrimp skewers
If you're looking for something other than chicken and burgers to grill, shrimp is the answer. When grilled with an herby, garlicky chimichurri sauce that doubles as both a marinade and a dipping sauce, shrimp skewers have enough bold flavor to make you feel like a kitchen rock star, even though they only take five measly minutes on the grill to cook.
Serve them for dinner on a busy weeknight or as a fast and fancy appetizer at your next grilling party. Don't be surprised if you come back to this recipe over and over again.
Superstar chimichurri
We've sung the praises of chimichurri before because this South American sauce is such a versatile tool in the kitchen. While it's usually served with grilled beef or chicken, its combination of fresh herbs, garlic, vinegar and citrus work just as well with sweet, briny shrimp. This no-cook sauce simply needs a quick buzz in the food processor or blender, and it can double as both the marinade and dipping sauce. I love chimichurri sauce so much that I usually make a double batch, as it stores and freezes extremely well for when I need a quick sauce or marinade.
I love the taste of grilled lemons, so each skewer gets a lemon wedge as an anchor. The lemon wedges char and caramelize just a bit on the grill, making them super-juicy and ready to be squeezed over the grilled shrimp before digging in.
Grilled Shrimp Skewers with Chimichurri
Serves 4 as a main dish
1 1/2 cups packed fresh parsley leaves
1/2 cup olive oil
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