basil chimichurri grilled Louisiana Shrimp skewers VIEW/PRINT Grilled Louisiana shrimp in chimichurri marinade Servings Season Method Prep Time 12 Grill 20 min. Tags: basil, chimichurri, kabobs, Louisiana, Shrimp, skewers Ingredients: 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 Directions: 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. 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. 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. Serve with remaining chimichurri sauce on the side.