Bright, fresh, garlicky, zingy – this dish hits all the right notes. Quick-cooking shrimp shine with our Aloha Chicken & Fish Blend and Lemon Garlic Extra Virgin Olive Oil. We up the ante on the flavors with a drizzle of citrusy chimichurri. This recipe has summertime grilling written all over it!
Time: 25 min
Makes 4 skewersRating
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Loading...| Lemon Garlic Extra Virgin Olive Oil | |
| ½ cup fresh parsley | |
| ½ cup fresh cilantro | |
| 2 cloves garlic, grated | |
| 3 Tbl Peach Balsamic Vinegar | |
| 1 tsp lemon zest | |
| ½ tsp Aleppo Chile Flakes | |
| ½ tsp sea salt | |
| 1 lb large shrimp, peeled, tail-on | |
| 2 peaches, cubed | |
| Aloha Chicken & Fish Blend |
| 1. | First, make the Chimichurri, a loose, oil-based condiment, that you drizzle over the shrimp. Hand chop the parsley and cilantro. In a bowl, add 1/2 cup Lemon Garlic Extra Virgin Olive Oil along with the parsley, cilantro, garlic, 2 Tbl Peach Balsamic Vinegar, lemon zest, Urfa Biber and sea salt. Allow to sit for 5-10 minutes to release all of the flavors into the oil before using. |
| 2. | Preheat a griddle pan or a grill over medium high heat. Skewer the shrimp and peaches and set on a plate or small sheet pan. Create a paste with 2 Tbl Aloha Fish & Chicken Blend and Lemon Garlic Extra Virgin Olive Oil. Rub the paste on the shrimp skewers and set aside for about 10 minutes. |
| 3. | Grill the skewers on both sides until golden brown, opaque pink and firm to the touch. About 4-6 minutes on each side. Serve with the chimichurri and lemon for drizzling. |
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