BASQUE SHRIMP WITH CHIMICHURRI

Basque Shrimp with Chimichurri image

Provided by Cat Cora

Time 55m

Yield 16 servings

Number Of Ingredients 15

4 pounds shrimp, washed and deveined
Kosher salt and freshly ground black pepper
1 tablespoon dried orange rind
1/2 tablespoon chili powder
1 teaspoon sea salt
6 garlic cloves, peeled and chopped
3 dried bay leaves
1 fresh poblano pepper, coarsely chopped with the seeds left in
1 fresh serrano chile, coarsely chopped with the seeds left in
1/2 tablespoon sea salt
1/3 cup finely chopped fresh Italian flat-leaf parsley
1/4 cup finely chopped fresh oregano leaves
1/4 cup finely chopped fresh basil leaves
1/4 cup sherry vinegar, plus more if needed
13 cup olive oil, plus more if needed

Steps:

Rub shrimp with salt and pepper, and then rub shrimp with remaining ingredients until well coated. Thread shrimp onto skewers. Cover, and refrigerate for 30 minutes.
Preheat grill or oven to 450 degrees F.
While shrimp sits, make green sauce by combining garlic, bay leaves, pepper, chili and sea salt in mortar and mash until smooth paste is formed. (If you don't have a mortar, put all ingredients in blender, with teaspoon of vinegar.)
Transfer to mixing bowl. Add parsley, oregano and basil. Whisk in the vinegar and olive oil until well combined.
Place shrimp on hot grill and sear both sides until pink. Remove shrimp.
Set shrimp onto platter, spoon over green sauce and serve.