Grilled Shrimp with Walnut Chimichurri
Description
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.
Ingredients
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1/2 cup California walnuts
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1/2 cup lightly packed fresh Italian parsley leaves
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1/2 cup lightly packed fresh oregano leaves
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1/4 of a serrano chili, stemmed and seeded
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2 cloves garlic, chopped
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1/3 cup extra virgin olive oil
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2 tablespoons lemon juice
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Kosher salt and fresh cracked pepper to taste
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20 jumbo shrimp, peeled and deveined.
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1 lemon, cut into wedges
PREPARATION
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Preheat oven to 325°F. Place walnuts on a small baking sheet and toast for 12 minutes or until fragrant; let cool.
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Preheat a grill to high.
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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.
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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.
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Transfer to a platter and drizzle with remaining sauce. Serve with lemon wedges.
NUTRITION
- Calories: 410 cal
- Total Fat: 34 g
- Saturated Fat: 4.5 g
- Polyunsaturated Fat: 9.325 g
- Monounsaturated Fat: 18.7 g
- Cholesterol: 145 mg
- Sodium: 790 mg
- Carbohydrates: 7 g
- Dietary Fiber: less than 1 g
- Total Sugars: less than 1 g
- Protein: 18 g
- Vitamin D: 0 mcg
- Calcium: 90 mg
- Iron: 1 mg
- Potassium: 250 mg