basil chimichurri grilled 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:

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.