Skillet-grilled shrimp meets chimichurri, a delicious union requiring a little bit of prep (peeling and deveining shrimp as well as making the chimichurri) but only 3 minutes of cooking time.
To butterfly shrimp, simply make an incision with a paring knife down each shrimp's back—you can, with a little practice, devein as you butterfly.
Extra chimichurri can be served with grilled bread, as extra dipping sauce for the shrimp, or with any other grilled item you might be cooking: steak, chicken, vegetables.
Don't make the chimichurri too far in advance—the acid from the lime or vinegar dulls the vibrant green color of the herbs. —Alexandra Stafford
4 as an appetizer
finely minced shallots
kosher salt, plus more to taste
finely minced hot chile
freshly squeezed lime juice or a mix of lime and vinegar, such as white balsamic
(scant) finely minced cilantro
finely minced parsley
extra-virgin olive oil, plus more to taste
(16 to 20 count) shrimp, peeled, deveined, and butterflied
In This Recipe
Set a cast iron skillet on a grill, cover it, and preheat it to high. In a small bowl, combine the shallots, salt, sugar, chile, lime juice, and herbs. Drizzle in the olive oil, stirring to combine. Taste. Adjust with more salt, sugar, vinegar (for more bite) or oil (for less bite). If you would like it hotter, add a pinch of crushed red pepper flakes.
Place the shrimp in a large bowl and season generously with kosher salt.
When the grill temperature has climbed to 550° F or so, pour the tablespoon of neutral oil into the skillet. Carefully add the shrimp. Shake the skillet to distribute the shrimp, cover the grill, and cook for 2 minutes. Uncover, shake again, and cook for 30 seconds to 1 minute more.
Transfer shrimp to a large bowl. Toss with about half of the chimichurri. Transfer shrimp to a platter and serve immediately, with more chimichurri on the side.