Skillet-grilled shrimp meets chimichurri, a delicious union requiring a little bit of prep (peeling and deveining shrimp as well as making the chimichurri) but only 3 minutes of cooking time. <br /> <br />To butterfly shrimp, simply make an incision with a paring knife down each shrimp's back—you can, with a little practice, devein as you butterfly. <br /> <br />Extra chimichurri can be served with grilled bread, as extra dipping sauce for the shrimp, or with any other grilled item you might be cooking: steak, chicken, vegetables. <br /> <br />Don't make the chimichurri too far in advance—the acid from the lime or vinegar dulls the vibrant green color of the herbs.

Share: