Shrimp with Chimichurri Dipping Sauce
- Yield 6 servings
- Prep 5 mins
- Cook 20 mins
Dip marinated seared shrimp in a fragrant three-herb sauce.
Chimichurri is a thick green sauce as common in Argentina as ketchup is in the United States. It's made from herbs, garlic, olive oil and vinegar.
- Chimichurri Sauce:
- 1 cup basil leaves
- 1 cup parsley leaves
- 1/2 cup cilantro leaves
- 1/3 cup extra-virgin olive oil
- 1 clove garlic
- 2 tablespoons fresh lime juice
- 2 teaspoons red wine vinegar
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 1/2 pounds large shrimp (about 30), peeled and deveined
- 1 tablespoon canola oil
- To make the chimichurri sauce, combine basil, parsley, cilantro, olive oil, garlic, lime juice, vinegar, cumin and salt in a blender; purée.
- For the shrimp, combine cumin, cayenne and salt in a bowl; add shrimp and toss.
- Heat oil in a large nonstick pan over medium-high heat. Working in batches to avoid crowding, cook shrimp 2 to 3 minutes per side or until just opaque. Transfer to a large platter and let cool in a single layer. Serve with chimichurri sauce.
—Recipe by Marge Perry