Shrimp and Chimichurri (from


1-2 pounds of large peeled wild caught shrimp
1/2 tsp kosher salt
1/4 tsp fresh ground pepper

1/3 cup fresh chopped basil
1/4 cup fresh minced chives
1/4 cup fresh chopped parsley
2 Tbsp fresh chopped mint
1 1/2 tsp fresh minced garlic
1 1/2 tsp fresh squeezed lemon juice
1 cup extra virgin olive oil
Chili flakes if desired


Combine all Chimichurri ingredients together.
Soak wooden skewers in water X30 minutes.
Heat grill to high.
Season with salt and pepper and then drizzle with oil and toss to coat.
Grill for 2 minutes per side.

Remove and coat with Chimichurri.
Serve with other grilled veges and a side of whole grain rice.


Dr. M