CHIMICHURRI SHRIMP AND SHISHITO PEPPER SKEWERS

CHIMICHURRI SHRIMP AND SHISHITO PEPPER SKEWERS

Happy National Shrimp Day - This one is for tonight's celebrations! 

 

Chimichurri Shrimp & 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
1½ cups cherry tomatoes
Chimichurri Sauce (page 107)

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 toma-
toes, 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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Chimichurri Sauce

INGREDIENTS
1 pasilla or serrano pepper
Nonstick olive or coconut oil
cooking spray
2 tablespoons white onion
1 cup fresh cilantro
½ cup fresh parsley
½ cup extra-virgin olive oil
1 tablespoon raw unfiltered
apple cider vinegar
2 teaspoons fresh lemon juice
½ teaspoon chipotle chile
flakes

DIRECTIONS

1) Preheat the oven to 450°F. Line a baking sheet with parch-
ment 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 care-
fully 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.