Grilled Shrimp
Perreault Magazine - 119 -
Support Your Local Farmers' Market
Preparation:
Toss shrimp, chimichurri and salt in a bowl, allow to marinate for a minimum of 30 minutes. This can also be done a day in advance but do not marinate for more than 24 hours.
Skewer the shrimp on stainless steel or water soaked bamboo skewer (skewering the shrimp allows the shrimp to hold their shape and makes a better presentation.)
Heat grill to 400 degrees, grill shrimp for 4 minutes on each side, remove and rest for 1 minute, then remove from skewer, arrange on plate and finish with a squeeze of fresh lemon juice and drizzle of chimichurri sauce.
For plating:
1 lemon
1 tablespoon chimichurri
Using whole ingredients, fresh farm sourced and seasonal.
Ingredients
1 pound 21/25 White Shrimp, peeled and deveined with tails on.
1/8 cup fire-roasted green garlic chimichurri
1 teaspoon sea salt
(c) Lisa Jane Persky