Grilled Shrimp Skewers with Chimichurri

Ingredients

Equipment Needed

• •Food processor or sharp chef's knife
• •Metal or bamboo skewers (12-inch)
• •Grill or grill pan
• •Grill brush and tongs
• •Instant-read thermometer

Instructions

1. 1

   Make the chimichurri

   Combine parsley, oregano, and roughly chopped garlic in a food processor. Pulse five or six times until coarsely chopped, scraping down the sides once. You want texture here, not baby food. The herbs should be finely minced but still distinct, with visible flecks of green throughout.

   No food processor? Mince the herbs and garlic by hand with a sharp chef's knife. The result is actually superior, with more varied texture. It just takes longer.
2. 2

   Build the sauce

   Transfer the herb mixture to a bowl. Whisk in the olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. The sauce should look loose and vibrant, bright green with red pepper specks suspended throughout. Taste it. The vinegar should be present but not aggressive, the garlic assertive but not raw-tasting. Adjust salt if needed.

3. 3

   Rest the chimichurri

   Cover and let the chimichurri sit at room temperature for at least thirty minutes while you prepare the shrimp. This resting period allows the garlic to mellow and the flavors to marry. The sauce will taste noticeably different, more unified, after it sits.

   Made ahead and refrigerated, chimichurri will thicken as the oil solidifies. Pull it out thirty minutes before serving and whisk to re-emulsify.
4. 4

   Season the shrimp

   Pat the shrimp thoroughly dry with paper towels. Moisture is the enemy of a good sear. Toss them in a large bowl with olive oil, minced garlic, salt, pepper, smoked paprika, and lemon zest. Use your hands to ensure every shrimp is coated. Let them marinate at room temperature for fifteen to twenty minutes while your grill heats.

5. 5

   Thread the skewers

   Thread three to four shrimp onto each skewer, piercing through both the tail end and the thick head end so the shrimp lies flat and curved like a C. If using bamboo skewers, soak them in water for thirty minutes first to prevent burning. Leave a small gap between each shrimp for even cooking.

   The professional trick: use two parallel skewers per portion, spaced half an inch apart. This prevents shrimp from spinning when you flip them, ensuring even char on both sides.
6. 6

   Heat the grill

   Preheat your grill to high heat, around 450 to 500 degrees. Clean the grates thoroughly with a wire brush, then oil them by gripping a folded paper towel with tongs, dipping it in vegetable oil, and rubbing it across the hot grates. This prevents sticking and promotes those beautiful char marks.

7. 7

   Grill the shrimp

   Lay the skewers on the hot grill at a diagonal to the grates. Do not touch them for two minutes. When you see the edges turn pink and opaque, and char marks have formed underneath, flip them. Cook another two to three minutes until the shrimp are just cooked through, pink and slightly firm but not rubbery. The internal temperature should reach 145 degrees.

   Overcooked shrimp are a tragedy. Pull them when they still look slightly translucent in the very center. Carryover heat will finish the job.
8. 8

   Serve immediately

   Transfer skewers to a serving platter. Spoon a generous amount of chimichurri over the hot shrimp, letting it pool on the platter. Scatter flaky sea salt over the top and arrange lemon wedges alongside. Serve with extra chimichurri in a small bowl for dipping. These want to be eaten hot, standing up, without ceremony.

Chef Tips

• •Buy shrimp by count per pound, not vague size descriptors. 21-25 count means 21 to 25 shrimp per pound. Large enough to handle the heat of the grill without overcooking, small enough to eat in one or two bites. Jumbo shrimp (16-20 count) work beautifully if you want more dramatic presentation.
• •Fresh oregano makes a real difference in chimichurri. Dried oregano is acceptable in a pinch: use one tablespoon dried in place of the fresh, and add it to the oil mixture first to rehydrate.
• •Smoked paprika bridges the flavors between the char of the grill and the brightness of the sauce. If you don't have it, sweet paprika works, but seek out the smoked variety for your pantry. It transforms anything it touches.
• •Frozen shrimp are often superior to 'fresh' shrimp at the fish counter, which were frozen and thawed anyway. Buy frozen, thaw in cold water for twenty minutes, and pat very dry.
• •For a crowd, serve these over a bed of arugula dressed lightly with lemon juice. The peppery greens catch the chimichurri drips and become part of the dish.

Advance Preparation

• •Chimichurri can be made up to five days ahead and refrigerated. The flavor deepens beautifully. Bring to room temperature and whisk before serving.
• •Shrimp can be seasoned and skewered up to four hours ahead. Keep refrigerated on a sheet pan, covered with plastic wrap.
• •For large parties, grill shrimp in batches and keep warm in a 200°F oven on a wire rack set over a sheet pan. They'll hold for fifteen minutes without suffering.

Frequently Asked Questions

Nutrition Information

1 serving (about 185g)