Grilled Shrimp with Chimichurri 

Grilled Shrimp with Chimichurri 

red onion

jumbo shrimp

parsley, cilantro, oregano

sour cream

olive oil


red wine vinegar

red pepper flakes, salt, pepper


Pulse the garlic and red onion in a food processor until minced.

Add the herbs and pulse until broken down. Don't allow it to turn into a paste.

Add the red pepper flakes, salt, pepper, red wine vinegar, and olive oil and mix. Allow it to rest for 1 hour for the flavors to merry.

Peel the shrimp, leaving the tails on, then pat dry on a paper towel.

Mix the shrimp and some of the chimichurri and marinate for 15 minutes.

While the grill preheats, mix together the sour cream, mayonnaise, and some of the chimichurri. Add salt and pepper to taste.

Grill the shrimp over high heat, about 1-2 minutes each side until slightly curled and charred. Remove to a platter and serve with dipping sauces.