Grilled Chimichurri Shrimp Skewers (Paleo)

Ingredients

• about 450 g Large Shrimp
• 0.5 cup Fresh Parsley
• 2 tbsp Fresh Oregano
• 4 cloves Garlic
• 0.25 cup Red Wine Vinegar
• 0.5 cup Olive Oil
• 0.25 tsp Red Pepper Flakes
• 0.5 tsp Sea Salt
• 0.25 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a food processor, combine the 0.5 cup Fresh Parsley, 2 tbsp Fresh Oregano, 4 cloves Garlic, 0.25 cup Red Wine Vinegar, 0.5 cup Olive Oil, 0.25 tsp Red Pepper Flakes, 0.5 tsp Sea Salt, and 0.25 tsp Black Pepper. Process until a coarse sauce forms, this is your chimichurri.
2. 2Thread the about 450 g Large Shrimp onto skewers, leaving a small space between each shrimp.
3. 3Place the shrimp skewers in a shallow dish and pour the prepared chimichurri sauce over them, ensuring all shrimp are coated. Let them marinate for at least 15 minutes.
4. 4Preheat your grill to medium-high heat, which is approximately 204.4-232.2°C (200-230°C).
5. 5Place the marinated shrimp skewers on the preheated grill. Grill for 3-4 minutes per side, or until the shrimp are pink, opaque, and reach an internal temperature of 63°C.

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