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Chimichurri Shrimp

Photo: Erin Kunkel Styling: Chelsea Zimmer

Hands-on time 16 mins
Total time 16 mins
Yield

Serves 6 (serving size: 4 shrimp and about 2 tablespoons sauce)

Forget shrimp cocktail--this will be your go-to party staple from now on. You could take the shrimp off the skewers for the platter, but the pick-up nature of kebabs is great for parties.

Ingredients

  • 1 cup arugula leaves
  • 1/2 cup fresh flat-leaf parsley leaves
  • 2 tablespoons chopped shallots
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon crushed red pepper
  • 1 garlic clove
  • 1/2 teaspoon kosher salt, divided
  • Cooking spray
  • 2 teaspoons canola oil
  • 24 large shrimp, peeled and deveined (about 1 pound), tails on
  • 1/2 teaspoon black pepper

Nutrition Information

  • calories 79
  • fat 6.5 g
  • satfat 0.8 g
  • monofat 4.3 g
  • polyfat 1 g
  • protein 4 g
  • carbohydrate 2 g
  • fiber 0.0 g
  • cholesterol 30 mg
  • iron 1 mg
  • sodium 200 mg
  • calcium 29 mg
  • sugars 1 g
  • Est. Added Sugars 0 g

How to Make It

  1. Preheat grill to high.

  2. Place first 7 ingredients and 1/4 teaspoon salt in the bowl of a mini food processor; process until smooth.

  3. Coat grill rack with cooking spray. 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.