Grilled Shrimp With Chimichurri Sauce Recipes

Steps:

• Cook the fries according to the package instructions.
• Meanwhile, preheat a grill pan over a medium-high heat. Add the shrimp to a bowl along with the olive oil and toss. Sprinkle the shrimp with the steak seasoning. Grill the shrimp until plump and opaque, 2 to 3 minutes per side. Remove the shrimp from the grill, then add them to a bowl. Toss with the half of the chimichurri sauce. Set aside.
• Place the naan breads on the grill to warm and slightly char, about a minute per side.
• To build, divide and spread the aioli on the grilled naan. Divide the arugula, avocado, tomatoes and pickled onions between the two. Top with the shrimp, fries and remaining chimichurri.
• Lay two pieces of foil, slightly longer than the longest side of the naans, out on the counter. Place the naans so that two-thirds is on the foil and one-third is on the counter. Roll the naans from left to right and wrap the foil around the bottoms to keep the wraps neatly rolled.
• Serve immediately.

Steps:

• Soak wooden skewers in water for 30 minutes. Heat grill to high.
• Season shrimp with salt and pepper. Drizzle with oil and toss to coat. Thread onto skewers. Grill over high heat, turning once, until curled and opaque, 2 to 3 minutes per side. Brush and serve with chimichurri and grilled peppers and tomatoes.

Steps:

• Using a meat mallet, pound the skirt steak out thinly. Cut the steak into 1-1/2 inch strips and skewer on wooden skewers. Skewer the shrimp in a similar fashion on additional skewers. Each skewer should contain only a single piece of food to be grilled.
• Cut the sausage into diagonal slices and also skewer. Place the skewered meats onto platters and lightly marinate in olive oil. Refrigerate until ready to cook. Marinate not longer than overnight.
• Prepare the chimichurri dipping sauce:
• Combine all the chimichurri ingredients in a large bowl, mix well and set aside. Make the chimichurri well in advance of cooking. (It can be prepared 3 days in advance and kept refrigerated for up to a week.)
• Prepare a medium-hot fire on a well-oiled outdoor grill or indoor stove-top grill pan. Carefully drain all excess oil from the skewered meats and fish, and season with salt and pepper. Cook each skewered anticucho for 2-3 minutes or until charred and fully cooked.
• Serve the anticuchos on a platter, drizzle chimichurri over the top or serve separately.