Summer is here and I just can’t stay away from the grill. Seems like now that the weather is warm, everything needs grill marks, and everything needs to be eaten outside. Am I right? We are lucky enough to partner with Queen Creek Olive Mill, and in my mail a few weeks ago was a bottle of their amazing Fresh Crush Jalapeño Olive Oil. I was having a hard time narrowing down the million ideas I came up with to use this oil, but I finally settled on these Grilled Shrimp Skewers with Jalapeño Chimichurri. Quick, easy and delicious. Try them for yourself! Or better yet, make them for a friend-they will thank you!
Again, we have to remind you that we do receive compensation from Queen Creek Olive Mill in exchange for our post. BUT, we used Queen Creek Olive Oils long before our partnership (because we really love them), our recipes and opinions are purely our own, and if you want to use another olive oil to make our recipes, well, heck, we won’t stop you.
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With that said, let’s talk about these Grilled Shrimp Skewers with Jalapeño Chimichurri. I made them for friends this weekend and we all agreed that these were a home run. Crunchy grilled shrimp with a slightly sweet rub, perfect when dipped in this herb packed Jalapeño Chimichurri. The Queen Creek Olive Mill Jalapeño Olive Oil takes it all to the next level.
And in case you didn’t remember, chimichurri is my very favorite sauce ever.
Especially when eaten on the deck at my cabin. In the sunshine. With a glass of wine. With my awesome friends (who love being my taste testers)!
I did these shrimp skewers over a Weber Charcoal Grill (affiliate link), as this is what I have at my cabin, but you could also use a gas grill!
The sauce is a breeze to make in a food processor (affiliate link). You don’t need to chop the garlic. You don’t need to remove the herbs from their stems (well, I usually chop of the stems at the level of the leaves, but I certainly don’t remove the leaves from the shortened stems). I did halve the jalapeños and remove the ribs and seeds, mostly because my kids were eating this, but if you like heat-don’t even bother doing this!
Just throw everything in the bowl of your food processor, turn it on and let it make the sauce for you. EASY!
I actually used frozen tail on shrimp. It was already peeled and deveined, so all I had to do was thaw it and pop it on these skewers (affiliate link). I would have loved to use fresh shrimp, but I was making this at my cabin, and fresh shellfish is somewhat hard to come by in northern Minnesota. (Walleye, now that’s a whole other story)
Don’t like shrimp? Allergic to seafood? This jalapeño chimichurri would also be good on flank steak, chicken, pork tenderloin, plantain chips or vegetables. In fact I may have been seen yesterday, eating this with a spoon!
Disclaimer: the Queen Creek Fresh Crush Jalapeño Olive Oil is not overly spicy. It has a nice kick at the end but is totally safe for all of you who don’t think you like “spicy”. The spice level of your chimichurri will be totally dependent on the spice level of your jalapeños. Mine were just right (OK, OK, I did eat it with a spoon, I’ll admit it).
Grilled Shrimp Skewers with Jalapeño Chimichurri
The perfect grilled shrimp recipe! Plus a Jalapeño Chimichurri sauce that is delicious on anything!
Grilled Shrimp Skewers
- 48 shrimp, fresh or thawed (tail on, but peeled and deveined)
- 1 Tablespoon olive oil (We use Queen Creek Fresh Crush Jalapeño Olive Oil)
- 2 Tablespoons brown sugar
- 1 Tablespoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 4 cloves garlic
- 2 jalapeños, medium ribbed and seeded
- 2 cups fresh cilantro
- 2 cups fresh Italian parsley
- 1 cup fresh basil
- 1 1/2 teaspoon salt
- 1/4 cup rice wine vinegar
- 1/4 cup olive oil (We use Queen Creek Fresh Crush Jalapeño Olive Oil)
Grilled Shrimp Skewers
In a small bowl, combine brown sugar, cumin, garlic powder and salt.
Place 8 shrimp on each skewer, (6 skewers total). Brush shrimp with olive oil (both sides). If you are using wooden skewers, be sure to soak them in water for at least 15 minutes before using.
Sprinkle the spice mix over the shrimp. Turn skewer over and sprinkle other side of shrimp.
Grill on preheated grill over direct heat for 2-4 minutes, turning skewer once, until shrimp becomes opaque and slightly pink. Beware, shrimp cook quickly!
Remove from grill to platter and serve skewers with Jalapeño Chimichurri.
In the bowl of a a food processor, place garlic and jalapeños. Process for 30 seconds.
Add cilantro, italian parsley, basil, and salt. Process until herbs are well ground approximately 1-2 minutes.
Add rice wine vinegar. Process for 30 seconds. Use a spatula to push the herb mixture off of the walls of the bowl and back into the bottom of the bowl.
Stream olive oil into herb mixture. Use spatula to transfer Jalapeño Chimichurri into a glass jar for storage. This will typically store well in the refrigerator for a week.
Calories listed are for 1 skewer of shrimp (8 shrimp) with 1 Tablespoon of Jalapeño Chimichurri.