basil chimichurri grilled Louisiana Shrimp skewers

Grilled Louisiana shrimp in chimichurri marinade


basil, chimichurri, kabobs, Louisiana, Shrimp, skewers


  • 4 lb Louisiana Shrimp, 16/20, peeled and deveined, tail off
  • 6 cups Cilantro, leaves
  • 6 cups Fresh basil, leaves
  • 6 Tbsp Fresh oregano
  • 6 ea Garlic, whole cloves
  • 4 ea Jalapeños, no seeds
  • 1/2 cup Shallot, sliced
  • 2 Tbsp Cumin
  • 6 Tbsp Sherry vinegar
  • 6 Tbsp Lime juice
  • 1 1/2 Tbsp Black pepper
  • 3/4 cup Olive oil
  • Salt and Pepper, to taste


  1. Combine cilantro, basil, oregano, garlic, jalapeños, shallots, cumin, sherry vinegar, lime juice and black pepper in a food processor. Process until a paste forms and drizzle olive oil until incorporated. Reserve 1 cup chimichurri to serve on the side.
  2. Skewer each Louisiana shrimp through the tail and then the head to form a “C”. Place skewers in a bowl, pour remaining chimichurri marinade over and toss to coat well. Marinate for at least 30 minutes or up to 3 hours before cooking.
  3. Remove shrimp from marinade and season with salt and pepper. Grill shrimp over medium-hot grill and cook for about 1 minute on each side.
  4. Serve with remaining chimichurri sauce on the side.