Grilled Shrimp with Spicy Jalapeño Chimichurri

Chef Damien Cavicchi is heating things up this summer with his recipe for Grilled Shrimp with Spicy Jalapeño Chimichurri.

For a delicious pairing, serve this dish with Biltmore Century White. The wine is refreshing, with hints of tropical and citrus fruit, plus a nice balance of sweetness to tame a bit of the spicy heat in this sizzling summer favorite!

Serves 4

Ingredients

• 2 medium jalapeño peppers
• 2 cups cilantro, large stems removed, finely chopped
• 2 cups Italian flat leaf parsley, large stems removed, finely chopped
• 1 cup green onions, finely sliced
• 2 cloves garlic, minced
• 1 tablespoon ground cumin
• Zest and juice of 2 large limes
• ¾ cup extra virgin olive oil
• Kosher salt and freshly cracked black pepper to taste
• 24 large shrimp (about 1½ pounds), peeled and deveined

Preparation Instructions

Preheat grill, grill pan, or iron skillet to medium-high heat. Grill jalapeños until black on sides, about 5 minutes. Place peppers in a bowl and cover with plastic wrap to loosen outer skin. Remove black outer skin, stem, and seeds. Finely chop peppers. In the bowl of a food processor, combine cilantro, parsley, onions, peppers, garlic, cumin, and lime zest and juice. With motor running, add ½ cup oil in a steady stream. Stop processor to scrape down sides of bowl, and pulse a few more times to achieve a medium-coarse texture. Season to taste with salt and pepper. Toss shrimp with remaining oil and season with salt and pepper. Grill about 2 minutes per side on the hottest part of the grill, until pink and opaque. Serve immediately with chimichurri sauce.

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