Piquant Grilled Shrimp with Chimichurri Seasoning
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Piquant Grilled Shrimp with Chimichurri Seasoning
Piquant Grilled Shrimp with Chimichurri Seasoning is a flavorful dish that will please everyone. It can be served as an appetizer or main dish. Prep Time1hour?hour?10minutes?minutes Cook Time5minutes?minutes Total Time1hour?hour?15minutes?minutes ¿ªÔÆÌåÓýs4 Calories412kcal AuthorSandra - 2?pounds?large raw shrimp?peeled and deveined
- 1/4?cup?extra-virgin olive oil
- 1?tablespoon?fresh lemon juice
- 2?tablespoons?red wine vinegar
- 1/2?cup?fresh Italian parsley leaves
- 1?large clove garlic?peeled and smashed
- 1/4?teaspoon?sea salt
- 2?cups?small Cremini mushrooms?stems removed
- extra-virgin olive oil for brushing
- 1?cup?Spanish olives with pimentos
- 1/4?cup?capers?drained
- fresh cilantro leaves?roughly chopped, for garnish
- lemon wedges?for garnish
Chimichurri Spice Mix- 2?tablespoons?smoked Spanish paprika
- 2?tablespoons?sea salt
- 1?tablespoon?black pepper
- 1?tablespoon?cayenne pepper
- 1?tablespoon?dried oregano
- 1?teaspoon?red pepper flakes
- 1?teaspoon?ground cumin
Thoroughly combine all spice mix ingredients. This will make almost 1/2 cup of seasoning. Store in a small container or jar. Place shrimp in a shallow glass dish. Toss with 1-2 tablespoons of Chimichurri spice mix to coat. Cover with plastic wrap and refrigerate for at least 1 hour, up to 12 hours. Meanwhile, combine 1/4 cup olive oil, lemon juice, red wine vinegar, parsley, garlic, and salt in a food processor or blender and pulse to combine. Combine shrimp and a small amount of the sauce until coated, reserving the rest for dipping. Thread shrimp on metal skewers or wooden skewers that have been soaked in water. Preheat grill. Grill shrimp about 3 minutes per side or until they just turn pink. Brush mushroom caps with olive oil and season with a little of the spice mix. Grill until cooked thru; cool slightly and cut in halves. Remove shrimp from skewers and divide amongst 4 small plates. Combine olives with capers and a little extra-virgin olive oil and spoon onto shrimp. Add mushrooms to plates and garnish with cilantro and lemon wedges. Season remaining parsley sauce with Chimichurri Spice Mix and serve as a dipping sauce.
Calories:?412kcal?|?Carbohydrates:?4g?|?Protein:?48g?|?Fat:?21g?|?Saturated Fat:?3g?|?Cholesterol:?571mg?|?Sodium:?3324mg?|?Potassium:?398mg?|?Fiber:?2g?|?Sugar:?1g?|?Vitamin A:?780IU?|?Vitamin C:?21.5mg?|?Calcium:?368mg?|?Iron:?5.9mg
Source: A Dash of Sanity
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