Chimichurri Shrimp Kebabs
Chimichurri Shrimp Kebabs
Appetizers
Ingredients
- 1 cup arugula leaves
- 1/2 cup fresh Italian (flat-leaf) parsley
- 2 tablespoons chopped shallot
- 2 tablespoons Fustini's Jalapeno Lime balsamic
- 4 tablespoons Fustini's Chipotle olive oil, divided
- 1/4 teaspoon crushed red pepper
- 1 garlic clove, minced
- Kosher salt & fresh black pepper
- 1 lb large shrimp, peeled and deveined, tails on
Directions
- Preheat grill to high. Place arugula, parsley, shallot, balsamic 2 tablespoons of olive oil, crushed red pepper, garlic and 1/4 teaspoon salt in the bowl of a mini food processor, process until smooth.
- Combine oil and shrimp in a bowl, toss to coat. Thread 4 shrimp onto each of 6 skewers. Arrange skewers on grill rack, grill 2 minutes on each side or until done. Arrange shrimp on a platter, sprinkle with remaining 1/4 teaspoon salt and pepper. Drizzle with sauce.
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