Basque Shrimp with Chimichurri

Total Time:
55 min
Prep:
20 min
Inactive:
30 min
Cook:
5 min

Yield:
16 servings
Level:
Easy

Ingredients
  • 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
  • Basque-Style Green Sauce:
  • 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
Directions
  • Wooden skewers soaked in water for at least 15 minutes

Basque-Style Green Sauce:
  • 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.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    GreenBiteFive_01.tif

    Not what you're looking for? Try:

    Herb-Crusted Shrimp

    Recipe courtesy of Food Network Kitchen