Culinary Explorer
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Grilled Shrimp Skewers with Chimichurri
Created by Chef Dean
Fat Gulf shrimp kissed by flame and slicked with Argentina's greatest contribution to the grilling canon, a verdant herb sauce so bright it wakes up everything it touches.
Chimichurri arrived in Argentina with Italian and Spanish immigrants who missed their herb sauces from home. They adapted to local ingredients and created something entirely new. It belongs on grilled beef, yes, but paired with shrimp it becomes transcendent. The richness of the shellfish meets the acidity of the vinegar, the heat of the grill meets the cool brightness of raw herbs.
This is party food that respects your time. The chimichurri improves after a day in the refrigerator, which means you make it Tuesday for Saturday's gathering. The shrimp take five minutes on the grill. Your guests eat them standing up, sauce dripping down their wrists, reaching for another before they've finished the first.
I've served these at backyard cookouts and formal dinner parties. The response is identical: people cluster around the platter and conversation stops. There is no higher compliment for an appetizer.
Ingredients
large shrimp (21-25 count)
Quantity
2 pounds
peeled and deveined, tails on
extra-virgin olive oil (for shrimp)
Quantity
3 tablespoons
garlic (for shrimp)
Quantity
4 cloves
minced
| Ingredient | Quantity |
|---|---|
| large shrimp (21-25 count)peeled and deveined, tails on | 2 pounds |
| extra-virgin olive oil (for shrimp) | 3 tablespoons |
| garlic (for shrimp)minced | 4 cloves |
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