Chimichurri is a thick parsley and oil sauce that hails from Argentina.
Chimichurri is said to be as popular in that country as ketchup is here. It’s typically served as a condiment with grilled meats, but we think it also tastes fresh drizzled on seafood or salad.
The Star’s Grilled Chimichurri Shrimp Salad is a perfect reason for uncovering the grill and celebrating the lighter side of eating that typically takes hold as soon as the weather starts to warm up.
Crunchy and colorful radishes, peppers and carrots make a colorful dish while the tasty herb sauce does double duty when used both as a marinade and a dressing.
If your grill grate is large, thread shrimp onto two parallel skewers. fill each set of skewers with several shrimp but do not crowd. By using the two skewers it is easier to turn the shrimp and achieve even cooking.
If desired, combine the dressing ingredients in a small, tightly covered jar, and shake vigorously.
Grilled Chimichurri Shrimp Salad
Makes 4 servings
3 cloves garlic, minced
2 tablespoons minced fresh oregano
1 tablespoon minced flat leaf Italian parsley
1/2 teaspoon Dijon mustard
1/8 teaspoon red pepper flakes, or to taste
Salt and pepper to taste
1/4 cup red wine vinegar
1/4 cup olive oil
1 pound large shelled and deveined shrimp (or frozen shelled shrimp, thawed and drained)
6 cups torn salad greens
1 red bell pepper, cut into strips
1 carrot thinly sliced
4 radishes, trimmed and thinly sliced
1/4 cup fresh cilantro leaves
In a small bowl, whisk to combine garlic, oregano, parsley, mustard, red pepper flakes, salt and pepper and red wine vinegar. Slowly drizzle in oil while whisking constantly.
Place shrimp in a plastic food bag, drizzle with 2 tablespoons of the herb-vinegar dressings, seal and massage to coat the shrimp evenly; refrigerate 15 minutes.
Meanwhile, combine salad greens, bell pepper, carrot, radishes and cilantro leaves in a salad bowl
Preheat grill to medium-high or allow coals to burn down to white ash. Position a fine mesh grill grate over coals. Lightly oil grate. Drain shrimp and discard marinade. Grill shrimp about 2 minutes per side or just until shrimp turn pink and are cooked through.
Drizzle about half of the remaining vinegar-herb dressing over greens. Toss to coat evenly. Arrange cooked shrimp on salad and drizzle with remaining dressing.
Per serving: 290 calories (48 percent from fat), 16 grams total fat (2 grams saturated), 173 milligrams cholesterol, 12 grams carbohydrates, 26 grams protein, 210 milligrams sodium, 4 grams dietary fiber.