⭐️ Keto and Low Carb ⭐️ Whole30 and Paleo ⭐️ Gluten and Grain Free ⭐️ Dairy Free ⭐️ SUPER FAST! Ready in 30 minutes, including time to marinate.
⭐️ 1 lb shrimp (jumbo or extra jumbo) peeled and deveined ⭐️ 3 tbsp olive oil ⭐️ 1 tbsp lemon juice ⭐️ 1 clove garlic, minced ⭐️ 1 tsp kosher salt
⭐️ ½ c. fresh parsley ⭐️ ½ c. fresh cilantro ⭐️ 3 tbsp fresh oregano ⭐️ 6 cloves garlic, minced ⭐️ 1 small shallot, finely minced ⭐️ ⅓ c red wine vinegar ⭐️ ½ c extra virgin olive oil ⭐️ 2 tbsp lemon juice ⭐️ ½ tsp red pepper flakes ⭐️ ½ tsp kosher salt ⭐️ ½ tsp ground pepper
⭐️ Double skewer for easy handling and cook time flexibility ⭐️ Don't over-marinate - just 15 minutes will do it! ⭐️ Don't overcook! Just 2 minutes per side, or the moment they turn pink!
Whisk olive oil, lemon juice, garlic and salt. Add shrimp and toss. Marinate 15 minutes at room temperature.
Thread onto 2 skewers, alternating heads and tails.
Heat grill to high (450°F). Grill in a single layer for 2 minutes with the lid open.
Flip and grill 2-3 minutes more. They're cooked through the moment they turn pink and are completely opaque.
Combine parsley, cilantro, oregano, garlic, and shallot in a food processor. Pulse until finely chopped.
Add vinegar, lemon juice, red pepper flakes, salt, and pepper. Pulse 5 times.
Flip motor to continuous and add olive oil through feed tube until the sauce comes together.
Drizzle shrimp with chimichurri or serve on the side as a dipping sauce.