Directions
For the Chimichurri sauce
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1.
Combine all ingredients in a blender or food processor. Pulse until smooth, but still a little gritty. Set aside.
For the shrimp
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2.
Soak the wooden skewers, fully submerged in cool water for 20 minutes so they do not burn when grilling. Pat shrimp dry with a paper towel to remove excess moisture. In a large bowl, combine shrimp, lemon juice, oil, salt, and pepper. Toss the shrimp until evenly coated. Add 4-5 shrimp per skewer.
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3.Preheat the grill with the cover down for 10 minutes on medium-high heat. Clean the grates well. Place skewers flat on the grill. Put the cover down and cook for 2 minutes, flip and cook for two more minutes. Shrimp should no longer be translucent and turn white/orange.
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4.Serve immediately topped with plenty of chimichurri plus extra for serving.
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