Tuesday, September 24, 2013

Grilled Chimichurri Shrimp

Grilled Chimichurri Shrimp Recipe

Serves: 2-3

  • 1 pound fresh shrimp, peeled & deveined I used white Mexican shrimp 15U from Whole Foods. $20 for one pound. I calculated that each person would get about five shrimps.
  • 2 small bunch organic fresh parsley leaves You can use either Italian flat leaf or curly.
  • 2-3 cloves organic garlic
  • 2 tablespoons dried oregano Fresh oregano is extremely strong and changes the flavor profile. I prefer dried. 
  • 1/4 cup red wine vinegar
  • 1 cup organic EVOO
  • 1 large organic lemon, juiced
  • Kosher salt and freshly ground black pepper
  • Red pepper flakes to taste Peppers are not approved on the Repairvite safe list. Shhh, I cheated.
Here is the inspiration recipe from Giada De Laurentiis.


Preheat a grill panMarinate shrimp with chimichurri for a few minutes. Grill the shrimp for a few minutes on each side until pink and cooked through. Tip: 2 minutes on each side for average-sized, 4 minutes for large ones. Drizzle fresh chimichurri atop cooked shrimp & serve.


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