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Grilled Shrimp with Mexican "Chimichurri"
Serves 6
Chimichurri is a bright green, pesto-like South American sauce that's often served
with grilled meats. Rick's version looks just like it, but tastes totally Mexican because it's
made with green chiles and cilantro. In this easy recipe, he uses it as both the marinade and
the sauce for grilled shrimp. He also recommends it with just about anything grilled, from
chicken and fish to steak, and he loves it drizzled on ceviche, too.
Ingredients
Chimichurri Sauce 1/2 head garlic, cloves separated3 serrano chiles 1 bunch cilantro, tough lower stems removed 1 bunch flat-leaf parsley, tough lower stems removed 1/2 cup olive oil Salt 3 tablespoons water 1 1/4 pounds large raw shrimp, peeled and deveined, with tail section of shell intact |
Photos by Maren Caruso
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To make the chimichurri sauce, set a dry skillet over medium heat. Lay the unpeeled garlic cloves and chiles in the pan. Roast, turning frequently, for about 10 minutes for the chiles and 15 minutes for the garlic, or until soft and blotchy brown in spots. Let cool until they can be handled, and then slip the skins off the garlic and pull the stems off the chiles and roughly chop (no need to remove the seeds). Place in a food processor along with the cilantro, parsley, olive oil, and 2 generous teaspoons salt. Process until nearly smooth (it will be pasty)
Remove 1/3 cup of the chimichurri sauce to a small bowl. Stir in the water. Cover and refrigerate for later use.
To prepare the shrimp, thread the shrimp onto 2 parallel metal skewers (or bamboo skewers that have been soaked in water for 30 minutes). Brush the remaining chimichurri over both sides of the shrimp, cover, and refrigerate for 30 minutes for the spicy, herby flavors to meld into the shrimp.
Preheat a gas grill to medium-high, or light a charcoal fire and let burn until the charcoal is covered with gray ash but still very hot. Alternatively, heat a stove-top grill pan over medium-high heat. When the grill grate or grill pan is quite hot, lay the shrimp skewers on it and cook, turning once, for 2 to 3 minutes per side, or until the shrimp have turned from translucent to milky white.
Serve the shrimp either warm or at room temperature, drizzled with (or accompanied by) the reserved sauce.
