Chimichurri Shrimp and Shishito Pepper Skewers

Chimichurri Shrimp and Shishito Pepper Skewers

CHIMICHURRI SHRIMP AND SHISHITO PEPPER SKEWERS

INGREDIENTS:

  • Nonstick olive or coconut oil cooking spray
  • 2 pounds large (16/20-count) wild-caught shrimp
  • 1 teaspoon grated lime zest
  • Juice of 1 lime
  • Pinch of sea salt
  • Pinch of freshly ground black pepper
  • 1 pound shishito peppers
  • 1 cups cherry tomatoes
  • Chimichurri Sauce

Chimichurri Sauce Ingredients:

  • 1 pasilla or serrano pepper
  • Nonstick olive or coconut oil cooking spray
  • 2 tablespoons white onion
  • 1 cup fresh cilantro
  • 1/2 cup fresh parsley
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon raw unfiltered apple cider vinegar
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon chipotle chile flakes

Chimichurri Sauce Directions:

  1. Preheat the oven to 450ÅãF. Line a baking sheet with parchment paper or a silicone mat.
  2. Place the pasilla and serrano peppers on the prepared baking sheet and mist them with cooking spray. Roast until the skins blister, about 20 minutes. Remove from the oven and carefully transfer to a plastic bag; seal and set aside for 10 minutes (this makes the skins easier to remove). Peel the skins from the peppers by rubbing in a plastic bag and remove stems and seeds; transfer the flesh to a food processor.
  3. Add the onion, cilantro, parsley, olive oil, vinegar, lemon juice, and chipotle flakes and pulse until smooth.
  4. Serve the chimichurri sauce alongside proteins, as a dipping sauce for veggies, or drizzled over eggs. SO good you’ll want to eat it with a spoon and slather it on everything.

DIRECTIONS:

  1. Soak 12 wooden skewers in water for 30 minutes to prevent burning on the grill. Heat a grill to medium-high.
  2. In a medium bowl, combine the shrimp, lime zest, lime juice, salt, and black pepper. Set aside to marinate while the grill heats.
  3. Drain the skewers and pat dry with a paper towel. Mist them with cooking spray. On each of 4 skewers, thread 4 shrimp. On the remaining skewers, thread the shishito peppers and tomatoes, alternating them. Mist the skewers with cooking spray.
  4. Grill the shrimp skewers for 2 minutes on each side, taking care not to burn shrimp. Grill the vegetable skewers until the skins are slightly blistered and charred, 4 to 5 minutes total.
  5. Remove the skewers from the grill and brush with Chimichurri Sauce; serve more sauce on the side

 

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