Recipe courtesy of Cat Cora

Basque Shrimp with Chimichurri

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  • Level: Easy
  • Total: 55 min
  • Prep: 20 min
  • Inactive: 30 min
  • Cook: 5 min
  • Yield: 16 servings


Basque-Style Green Sauce:


Special equipment:
Wooden skewers soaked in water for at least 15 minutes
  1. 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.
  2. Preheat grill or oven to 450 degrees F.
  3. 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.)
  4. Transfer to mixing bowl. Add parsley, oregano and basil. Whisk in the vinegar and olive oil until well combined.
  5. Place shrimp on hot grill and sear both sides until pink. Remove shrimp.
  6. Set shrimp onto platter, spoon over green sauce and serve.