Ingredients for Chimichurri Grilled Shrimp Skewers:

¨      Shrimp Skewers (each skewer has 5 shrimp) as needed, usual amount would be 2 skewers per person for an entrée.

¨      Chimichurri sauce- see separate recipe, 2 tablespoons per skewer, as needed.

¨      Melted garlic butter, 1 tbls per skewer

¨      Salad oil to spray on grill, as needed to prevent sticking.



¨      Place some of the well stirred chimichurri sauce into a dish large enough to fit the shrimp skewers in. Save some sauce to serve with the shrimp or for other recipe uses.

¨      Dip skewers of shrimp into chimichurri sauce making sure to coat both sides of the shrimp well. Refrigerate for up to 2 hours before using so sauce has time to flavor the shrimp.

¨      Preheat grill and clean grill well, spray or brush some salad oil onto grill to prevent food from sticking to it during cooking.

¨      Place marinated shrimp skewers onto grill and grill until first side is cooked, making nice grill marks.

¨      Baste shrimp with melted garlic butter, and turn skewers over to cook other side. Grill until just cooked through, do not overcook shrimp or it will get tough.

¨      Baste shrimp with more melted garlic butter and remove from grill.

¨      Serve shrimp over your favorite vegetable pasta recipe, we prepare a cavatappi pasta with a sauce of sauteed fresh spinach, artichoke hearts, roasted red peppers, capers, basil and lemon.

¨      Note; Chimichurri is an excellent sauce and marinade traditionally used on steaks, goes well with chicken and all types of seafood.




1 quart


Ingredients                                                          Quantity

Fresh parsley, washed and shaken dry                          1 bunch

Cilantro, washed and shaken dry                                               1 bunch

Onion, peeled and sliced                                                           1 large

Fresh minced garlic (not the type in jars)                                    2 tbl

Italian or greek oregano (not Mexican oreagano)                       1 tbl

Crushed dried red chilis                                                            1 tsp

Kosher salt                                                                               1 tbl

Black pepper, ground                                                               2 tsp

Lemons                                                                                    2

Cider or sherry vinegar                                                 ¼ cup

Virgin olive oil                                                               1 ½ cup


Sauce Preparation:

¨      Cut stems off parsley and cut the lower 3” from stem end of cilantro bunch.

¨      Rough chop the parsley and cilantro, place in food processor and process until chopped fine.

¨      Rough chop the sliced onion and place in food processor with the parsley and cilantro.

¨      To processor, add the garlic, oregano, crushed red chili pepper, salt and black pepper and pulse chop the mixture until onion is cut to 1/6th inch size pieces but do not over chop the mixture into a “puree”.

¨      Squeeze the juice from the lemons, and add the juice to the processor.

¨      Add to processor the vinegar, olive oil and pulse mix to mix in the liquids. Do not over process!

¨      Refrigerate until needed, stirring well before using.