Chimichurri Shrimp with Tomatoes

Blitz up your sauce in a food processor. It will be somewhat emulsified and it will settle a bit as it rests. If you don’t have a food processor, finely chop everything and mix together in a bowl. Divide the sauce into three bowls: one bowl for tossing with the shrimp, one bowl for brushing while cooking, and one bowl for brushing at the table.

Thaw shrimp (if frozen) and remove shells and tails (if necessary or desired). Pat dry with paper towels. Toss the shrimp with one third of the chimichurri.

Thread the saucy shrimp onto soaked wood skewers. Transfer to a grill pan, grill, or standard sauté pan over medium high heat. Add the shrimp and cook for 2-3 minutes per side, depending on the size of your shrimp. Brush with additional sauce as you cook. Cook until no longer translucent, or until 145 degrees.

I like to toss some cherry tomatoes with a spoonful of my reserved chimichurri and then plate it all up: rice, tomatoes, shrimp, and a little side dish of tzatziki just for something extra to dip and dunk.