This seafood dish is simple to make and comes together in just a few simple steps. The chimichurri sauce compliments the smoky grilled shrimp perfectly.This seafood dish is simple to make and comes together in just a few simple steps. The chimichurri sauce compliments the smoky grilled shrimp perfectly.
1/2 cup California walnuts
1/2 cup lightly packed fresh Italian parsley leaves
1/2 cup lightly packed fresh oregano leaves
1/4 of a serrano chili, stemmed and seeded
2 cloves garlic, chopped
1/3 cup extra virgin olive oil
2 tablespoons lemon juice
Kosher salt and fresh cracked pepper to taste
20 jumbo shrimp, peeled and deveined.
1 lemon, cut into wedges
Preheat oven to 325°F. Place walnuts on a small baking sheet and toast for 12 minutes or until fragrant; let cool.
Preheat a grill to high.
Place walnuts, parsley, oregano, chili and garlic in a food processor and pulse to coarsely chop. Add oil and lemon juice and pulse until mixture is thickened and chunky. Season with salt and pepper and divide mixture into 2 portions.
Drizzle shrimp lightly with oil and season with salt and pepper. Grill for about 2 minutes on each side. Brush with half the sauce and grill for 2 minutes more on each side.
Transfer to a platter and drizzle with remaining sauce. Serve with lemon wedges.
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