Perfectly grilled shrimp drenched in basil chimichurri for days !
As much as i love autumn and rusty leaves, the reality is there is summer weather outside my door. Too hot even for my taste and so we are still grilling things.
There are two containers loaded with basil in my garden, hence this basil chimichurri grilled shrimp today. I actually made it 2 times this week alone you guys, because it is that shrimpy good.
I am a wild shrimp fanatic, and basil is the one herb you’ll never catch me without. Somehow doesn’t matter how many plants I have, I still find myself buying extra basil at the market. Story of my life, same with tomatoes. We just can’t get enough of them.
I’m always curious to catch a reaction when I introduce something different on the dinner table. Like the basil chimichurri, because when I say chimichurri around here, most of us are expecting that best chimichurri sauce I always make for taco night.
Don’t you worry about a thing tough, because there is a new chimichurri boss in town, and that is the basil chimichurri drizzled over wild grilled shrimp skewers. Oh man, this stuff is good ! I can’t wait to drizzle it all over those Italian grilled chicken tenders tomorrow.
I’m going out on a limb here and assume that you are all garlic lovers, or this basil chimichurri might not tickle your fancy as it did mine. But you’ll still love those grilled shrimp tough, because they are perfection. But only if you don’t overcook them of course duhh 😉 !
So really important here to keep an eye on those shrimp and flip them before you think they might be done. Slightly undercooked seafood is always best, as it continues to cook once taken off the grill.
The basil chimichurri is best made just before you are about to drizzle it over the shrimp. That way it is fresh and smooth, and the olive oil doesn’t condense sitting in the refrigerator. Serve them as appetizers or a main course on top of some fluffy rice, you simply can’t go wrong with this meal.
Make sure to serve the grilled shrimp skewers with loads of basil chimichurri and basil blossoms, because they are so pretty and what else are you gonna do with them, right ?
Note worthy: you will see that I don’t suggest you soak the skewers before grilling. That is because I grill them on a cast iron griddle, in about less than 2 minutes total, so the flames never get to them. However you are free to soak them if that bring any level of enjoyment to your life 😉
- 1 1/2 lb shrimp cleaned and peeled
- 1 1/2 tsp sea salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cumin
- 2 tsp smoked paprika
- 2 tbsp olive oil
- 1 leaves bunch basil only
- 2-3 cloves garlic grated
- 1/4 c extra virgin olive oil + more as needed
- 1/2 lime juiced
- Pinch of sea salt
- Pat dry the shrimp with paper towels and add it to a large bowl. Drizzle with a lug of olive oil over the top and sprinkle with the sea salt, garlic powder, onion powder, cumin and paprika. Gently toss well to coat all over i the spice mix.
- Thread 3 to 5 shrimps on each skewer and set aside on a plate for 15 minutes.
- Meanwhile make the basil chimichurri. Add all the basil leaves to the bowl of a small food processor together with the garlic, olive oil and lime juice. Process until smooth. Transfer to a serving bowl and adjust seasonings to your taste until happy.
- Heat up a large cast iron griddle ( on the stove top or on the grill), and place the shrimp skewers on top. Cook for about 45 seconds on each side, just enough for some grill marks to form and the shrimps to start curling up.
- Transfer the grilled shrimp skewers to a serving platter and drizzle with the basil chimichurri. Garnish with some basil blossoms if available.
P.S. these Shrimp Polenta Cakes <—Perfection !