It's grilling season, so this brined shrimp on the grill with chimichurri sauce is a great dish. The brine adds flavor to the shrimp, making them tender and juicy. The chimichurri sauce gives them a zesty, herbaceous kick.
Ingredients: 1 pound large shrimp, peeled and deveined. 1/4 cup sea salt. 4 cups water. 1 cup fresh parsley, finely chopped. 1/4 cup fresh cilantro, finely chopped. 3 cloves garlic, minced. 1 shallot, finely chopped. 1/2 teaspoon dried oregano. 1/4 teaspoon red pepper flakes. 1/4 cup red wine vinegar. 1/2 cup extra virgin olive oil. Salt and black pepper to taste.
Instructions: Mix sea salt and water in a large bowl to make brine. Put the shrimp in the brine and put it in the fridge for 15 to 30 minutes. While that is going on, make the chimichurri sauce by putting olive oil, red pepper flakes, garlic, shallot, oregano, cilantro, parsley, and red wine vinegar in a bowl. To taste, add salt and black pepper to the chimichurri sauce. Warm the grill up to a medium-high level. Take the shrimp out of the salt water and use paper towels to dry them. Skewer shrimp on sticks. Shrimp should be cooked on the grill for two to three minutes on each side, or until they turn pink and opaque. Put chimichurri sauce on the side and serve grilled shrimp skewers with it.
Ashlee