Sunday Supper {Basil Chimichurri Grilled Shrimp} with Simply LKJ

Hello Dixie Delights readers.  I cannot began to tell you how flattered I was that my sweet hometown girl, Amanda, asked me if I would share a recipe with you all while she is away on her dream trip.  When you look up the word Southern Belle, you will find Amanda’s picture.  She is the real deal.  I adore her style, and so enjoy watching her raise her two Southern gentlemen.

My husband Mark and I are empty nesters, and enjoy cooking and creating delicious homemade meals.  Our family eats gluten free at home (for my youngest and I it is a necessity, while dad and big sis are along for the ride). So you will find that the recipes on my blog have all been adapted to accommodate our sensitivity. Atlanta has finally warmed up and spring is just around the corner, so that means our grill will be getting a lot of use. 

Today I thought I would share a recent favorite. This dish is super simple, yet full of flavor. 


Basil Chimichurri Grilled Shrimp

Ingredients:
1 1/2 lb shrimp, cleaned and peeled (we purchased peeled and deveined)
1 1/2 tsp sea salt
1 tsp garlic powder
1/2 tsp cumin
2 tsp smoked paprika
2 tbsp olive oil

Basil Chimichurri:
1 bunch basil, leaves only
2-3 garlic cloves, grated (we used minced)
1/4 C extra virgin olive oil + more as needed
1/2 lime, juiced
Pinch of sea salt

Instructions:
1. Pat dry the shrimp with paper towels and add it to a large bowl.  Drizzle with a bit of olive oil over the top and sprinkle with the sea salt, garlic powder, onion powder, cumin and paprika (we mixed the spices together in a smaller bowl and then added to the shrimp so the spices would be evenly distributed). Gently toss well to coat the shrimp.
2. Thread 3-5 shrimp on each skewer and set aside on a plate for 15 minutes (we were able to thread twice as many on our metal grill skewers).
3. Meanwhile make the basil chimichurri. Add all the basil leaves to the bowl of a small food processor (we used our Vitamix, you could use a blender as well) together with garlic, olive oil and lime juice. Process until smooth.Transfer to a serving bowl and adjust the seasonings to your taste until happy (we added the pinch of salt while blending).
4. Heat a large cast iron griddle/grill pan (if cooking on a stove top) 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 shrimp to start curling up. (we cooked on our outdoor grill by placing the skewers on top of a sheet of tin foil, this keeps the shrimp from sticking to the grill)
5. Transfer the grilled shrimp skewers to a serving platter and drizzle with the basil chimichurri. (we just put a dollop on our plates and dipped the shrimp in the sauce)

We served it with steamed broccoli and corn on the cob.

The chimichurri sauce is so good, fresh and green.  The lime juice gives it a bit of a kick.  This is a perfect dish for the upcoming warmer months.


Here are the links for a few more recent dishes we have prepared that I think you will enjoy as well.

One Pan Ranch Pork Chops with Potatoes and Green Beans

Very Greek Grilled Chicken with Mixed Veggies

Thanks again Amanda for allowing me to share a few healthy, tasty dishes with your sweet readers.

Enjoy!!

Simply LKJ

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