CHIMICHURRI SHRIMP

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CHIMICHURRI SHRIMP image

Categories     Herb     Shellfish     Low Carb     Grill/Barbecue

Yield 4 Servings

Number Of Ingredients 10

1/2 Cup Olive Oil
1/3 Cup Red Wine Vinegar
1/2 Cup Onion (finely chopped)
1 Teaspoon Garlic
1/3 Cup Parsley
1 Teaspoon Oregano
1/4 Teaspoon Cayenne (or to taste)
1 1/2 Teaspoon Salt
1 Teaspoon Black Pepper
2 Pounds Large Shrimp, Peeled

Steps:

  • Throw First 9 ingredients in blender, puree 10 seconds. Let stand at room temperature for 2 hours or so. Warm barbeque medium - high. Toss peeled Shrimp with 4 tablespoons of Chimichurri sauce. Skewer shrimp and barbeque until pink. Use the rest of the Chimichurri sauce over the Shrimp and rice.

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