1 lb. Sea Best® Raw Shrimp
1 shallot, peeled
2 cloves garlic, peeled
1/2 jalapeño, seeds and stem removed (leave the seeds in if you like it spicy!)
1 packed cup fresh cilantro (about 1 small bunch)
1 packed cup fresh parsley (about 1 small bunch)
1/3 cup fresh lime juice (about 2 limes)
1/4 cup olive oil
salt and pepper, to taste
Heat a grill to medium-high heat.
To make chimichurri sauce, combine the shallot, garlic and jalapeño in a food processor and process until finely chopped; add the cilantro, parsley, lime juice, olive oil and a pinch of salt and pepper and finish processing until fairly smooth.
Place the shrimp in a bowl and cover with 1/3 cup of the chimichurri sauce; toss to coat.
Thread the shrimp onto skewers to make them easier to handle on the grill, or put foil on grill if using loose shrimp.
Grill shrimp 2-3 minutes per side, until charred and pink throughout.
Serve with the remaining chimichurri sauce.
Option: Serve grilled shrimp over grilled veggies or brown rice or quinoa.
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