Celiac.com 09/04/2015 - Shrimp make a perfect summertime treat, and chimichurri sauce makes a perfect companion for shrimp.

This chimichurri recipe blends olive oil, parsley, cilantro, shallot, garlic, oregano, red wine vinegar and lime juice to deliver a zesty, delicious accompaniment to grilled shrimp.

Grilled Shrimp. Photo: CC--Naotake MurayamaIngredients:

  • 1 pound medium shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste

Chimichurri Ingredients:

  • 1 cup parsley leaves, stems removed
  • 1 cup cilantro leaves, stems removed
  • ½ cup mint leaves, chopped, optional
  • ½ cup olive oil
  • ½ cup red wine vinegar
  • 3 cloves garlic, peeled
  • 2 tablespoons fresh oregano
  • 1 shallot, chopped
  • ¼ teaspoon crushed red pepper flakes
  • Juice of 1 lemon
  • Kosher salt and freshly ground black pepper, to taste

Instructions:
To make the chimichurri sauce, combine parsley, cilantro, shallot, garlic, oregano, red pepper flakes, red wine vinegar and lime juice in the bowl of a food processor; season with salt and pepper, to taste.

While still running, slowly add olive oil until well blended, and set aside.

Place shrimp in large bowl. Add olive oil, garlic, and salt and pepper, to taste.

Gently toss to combine.

Place shrimp on a hot grill, turning once, until they are fully cooked.

I like to serve it with the chimichurri sauce on the side, but you could go bold and mix it together, if you like. Either way, they go great with your favorite gluten-free beer or ale.

Celiac.com welcomes your comments below (registration is NOT required).