Basque Shrimp with Chimichurri

Total Time:
55 min
20 min
30 min
5 min

16 servings

  • 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
  • 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.

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