DAVE AND BUSTER’S CHIMICHURRI GRILLED SHRIMP
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.
DAVE & BUSTER’S CHIMICHURRI SAUCE RECIPE
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
Cider or sherry vinegar ¼ cup
Virgin olive oil 1 ½ cup
¨ 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.