Serve these smoky grilled shrimp with fresh and spicy Chimichurri Sauce.

Chimichurri Grilled Shrimp Skewers

Heat a charcoal or gas grill to medium-high heat. 

Make Chimichurri Sauce: Combine shallot, garlic, and jalapeno in a food processor or blender. Process until finely chopped. Add in cilantro, parsley, lime juice, and olive oil; season to taste with salt and pepper. Pulse until mixture is fairly smooth.

Place shrimp in a medium bowl and cover with 1/3 cup Chimichurri Sauce; toss to coat.

Thread shrimp onto wooden or metal skewers. Grill shrimp 2 to 3 minutes per side until pink and opaque. Serve with remaining Chimichurri Sauce, and if desired, serve grilled shrimp over grilled veggies, brown rice, and/or quinoa.

If using bamboo skewers, soak skewers in water for 30 minutes before using.