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Lemon Oregano Shrimp Skewers with Chimichurri Dipping Sauce

Serves: Makes 4 servings

Ingredients:

  • 1 pound medium shrimp, peeled and deveined
  • 2 tablespoons extra-virgin olive oil
  • 1 medium lemon, zested and juiced
  • 1 tablespoon chopped fresh oregano
  • Sea salt and freshly ground black pepper
  • 12 (8-inch) bamboo skewers, soaked in water for at least 20 minutes

  • For Chimichurri sauce:
  • 1 cup packed flat-leaf parsley leaves
  • ½ cup packed cilantro leaves
  • ½ cup extra-virgin olive oil
  • 2 medium garlic cloves, coarsely chopped
  • ½ teaspoon toasted and ground cumin seeds
  • 1 tablespoon oregano leaves
  • ½ teaspoon crushed red pepper flakes
  • ⅓ cup red wine vinegar
  • Sea salt and freshly ground cracked black pepper
  • Lemon wedges for serving


Procedures:

Shrimp is the world’s most popular seafood, making the variety of recipes featuring grilled shrimp practically limitless. Preparing shrimp can be easy, with some useful tips you can get perfect results every time.

To prepare shrimp: Heat a grill or grill pan over medium-high heat. In a medium bowl, toss shrimp with oil, zest, juice, oregano and season with salt and pepper.

Holding two skewers in one hand about 1½-inches apart, double skewer each shrimp leaving about ⅛-inch space between each piece, about 4 or 5 shrimp per double skewer. (Using two skewers will make it easier to grasp onto the shrimp.) Grill shrimp, turning once, cooking until the center is slightly opaque, 1 to 2 minutes per side. Tip: don’t pack the grill with all the skewers, instead work in batches and grill only as many skewers as you can keep a watchful eye on.

For chimichurri sauce: In a blender or food processor, combine ingredients. Pulse until finely chopped, stopping to scrape down sides as needed. Transfer to a medium bowl. Taste and adjust seasoning with salt and pepper.

To serve: Arrange skewers onto a serving platter and serve with chimichurri sauce spooned over the top, and extra sauce spooned into a bowl for dipping. Serve with lemon wedges on the side.

Recipe developed for Sur La Table’s Cooking Classes

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