Chimichurri Grilled Shrimp

I love chimichurri so much, I'm always trying new ways to use it when I make a big batch. 1 person or 10 - leftover chimichurri keeps in the fridge for a week and in the freezer for 3 months, so you'll have an amazing condiment on hand for a while with very little work. And it gets better the longer it sits! You do need a food processor or blender to make it, and if you're pressed for time you can also buy chimichurri at the store (usually sold where you would find fresh pesto, or in a jar near other condiments / tapenades, etc).

The shrimp is super simple - after marinating them in chimichurri for 15 minutes (up to overnight), thread them onto skewers and grill them for for 2 minutes on each side on a grill or indoor grill pan. A cast iron works too! and if you don't have skewers and are cooking them indoors, you can absolutely cook them in a skillet - just get it really hot and use a cast iron if you have one.

I like to make these for meal prep to have on salads, quinoa and roast veggie bowls, or any other way you like. You won't use all the chimichurri for the marinade, use the leftover for dipping the shrimp, mixing into quinoa, or tossing on roast potatoes fresh out of the oven!

Serves 2 (but scales easily up or down). GF and dairy free. Pescatarian.