Refresh: Grilled Garlic Shrimp & Cilantro Chimichurri

Okay, we're finally settled into our new house. The travel has ceased, and just in time for the rest of summer. We can finally enjoy our new house, patio and grill included. We feel so spoiled with the "luxuries" of our Chicago apartment. A dish washer. A garbage disposal. Washer & dryer... in our unit! And our adorable patio overlooking the Chicago river. Needless to say, we're pumped for the life upgrade.

So, one of my all time favorite summertime recipes is this Cilantro Chimichurri recipe that I posted first back in 2014. I think it pairs so well with shrimp, and I made a yummy Cumin Shrimp recipe a while back. I'm back with a similar recipe and it's so easy. If you have a grill or grill pan, go ahead and make this sometime this summer. 

Oh, and that's a side of my favorite salad recipe ever

Grilled Garlic Shrimp with Cilantro Chimichurri 
makes 3-4 servings

1 lb. peeled & deveined shrimp
1/2 lemon (juiced)
2 tbsp red wine vinegar
6 cloves garlic (rough chop)
1 handful cilantro leaves (chopped)
1 tsp ground cumin
1/4 tsp cayenne
3 tbsp olive oil
Cilantro Chimichurri Sauce

Rinse and pat dry shrimp. In a medium mixing bowl, combine all ingredients aside from the chimichurri, salt and pepper. Leave that for later. Cover bowl and pop into fridge. Marinade for 30 - 60 minutes. 

Remove from fridge about 20 minutes prior to cooking. Pop the shrimp onto metel skewers nice and tightly. If using wooden skewers, make sure to soak ahead of time. Sprinkle salt and pepper on both sides of the shrimp.

Crank up the grill to medium to medium-high heat. Pop the shrimp on the grill, and let sit on 1 side for 3 minutes. Turn over and let the other side cook for 2 minutes. Remove from grill.

Serve the shrimp with loads of that fresh cilantro sauce and a fresh salad. It's summer, so use that sauce on everything!

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