Basil Chimichurri Grilled Louisiana Shrimp Skewers

Grilled Louisiana shrimp in chimichurri marinade.Servings: 12


4 lb Louisiana Shrimp, 16/20, peeled and deveined, tail off
6 cups Cilantro, leaves
6 cups Fresh basil, leaves
6 Tbsp Fresh oregano
6 ea Garlic, whole cloves
4 ea Jalapeños, no seeds
1/2 cup Shallot, sliced
2 Tbsp Cumin
6 Tbsp Sherry vinegar
6 Tbsp Lime juice
1 1/2 Tbsp Black pepper
3/4 cup Olive oil
Salt and Pepper, to taste


Combine cilantro, basil, oregano, garlic, jalapeños, shallots, cumin, sherry vinegar, lime juice and black pepper in a food processor. Process until a paste forms and drizzle olive oil until incorporated. Reserve 1 cup chimichurri to serve on the side.
Skewer each Louisiana shrimp through the tail and then the head to form a “C”. Place skewers in a bowl, pour remaining chimichurri marinade over and toss to coat well. Marinate for at least 30 minutes or up to 3 hours before cooking.
Remove shrimp from marinade and season with salt and pepper. Grill shrimp over medium-hot grill and cook for about 1 minute on each side.
Serve with remaining chimichurri sauce on the side.

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