• 2 lbs shrimps deveined and peeled with the tails on (any count—I used here 21/26)
  • ¼ teaspoon of salt
  • ¼ teaspoon of pepper
  • 1 teaspoon of olive oil
  • Chimichurri Sauce:
  • 1 cup of minced fresh herbs (any combo you like—I used here mint, parsley, cilantro, oregano)
  • 2 large garlic cloves
  • 2 small colored tomatoes diced (optional)
  • ¼ teaspoon of salt
  • ¼ teaspoon of pepper
  • ⅔ cup of olive oil
  • juice of ½ a lime
 Grilled-Shrimp-Chimichurri-1-e1445044456596 (Copy)
  1. Preheat your bbq to medium high.
  2. Skewer the shrimps using toothpicks by attaching 2 shrimps together from the head with a toothpick and the tails with another toothpick.
  3. In a deep plate, place all the chimichurri sauce ingredients and mix them well.
  4. Grill the shrimps for 1.5 minutes (with the grill lid covered) and then flip and grill for another 1.5 minutes (with the lid covered).
  5. Once shrimps are pink and opaque, remove them from the grill and immediately place them in the chimichurri sauce, toss them around and cover them for about 5 minutes.
  6. Remove the cover and serve