Chimichurri Shrimp Kabobs
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Serves 4.
Ingredients:
1 1/2 pounds raw shrimp, peeled and deveined
1 cup cilantro
1 cup parsley
2 cloves garlic
1/4 cup red onion
lime, juiced
1 jalapeno, seeded
1/8 tsp red pepper flakes
1/4 tsp salt
1/8 tsp pepper
dash oregano, dried
1/4 cup olive oil more as needed for desired consistency
2 tsp vinegar
Instructions:
In blender, combine cilantro, parsley, garlic, red onion, jalapeno, lime juice, red pepper flakes, salt, pepper, oregano, and vinegar.
Add 1/4 cup of olive oil. Pulse until smooth. Add extra olive oil as needed until you get desired texture
Add approximately 1/2 of the sauce to shrimp and toss to coat. Reserve remaining sauce for dipping after shrimp is cooked.
Heat grill to medium heat.
Skewer shrimp to be able to grill. Grill for 2-3 minutes per side depending on size of shrimp.
Serve with remaining dipping sauce.
From dashofdelicious.com