Shrimp Skewers with Chimichurri
Servings
Makes 4 skewers
Total time
25
minutesBright, 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!
Ingredients
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
Instructions
- 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.
- 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.
- 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.
