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Grilled Prawns with Citrus Chimichurri


Serves Makes 12 appetizer portions

We believe simpler is better, like with this dish, where Chef Tim likes to let the wine and fresh ingredients speak for themselves. The soft saltiness and briny component of the shrimp mixed with the bright citrus and herbal character of the chimichurri complement our Pinot Grigio perfectly. This is a pairing for sipping on the porch on a warm wine country evening.


  • 36 each prawns, 16/20, peeled and deveined, tails on
  • 3 cups Citrus Chimichurri
  • Kosher salt and freshly ground pepper to taste

Citrus Chimichurri

  • 2 each shallot, finely chopped
  • 1/2 cup garden peppers (Fresno Chili)
  • 3 Tbsp. garlic clove, finely chopped
  • 1/4 cup lemon juice, freshly squeezed
  • 1 Tbsp. lemon zest
  • 1 Tbsp. orange zest
  • 3/4 cup red wine vinegar
  • 2 tsp. Kosher salt
  • 1 cup cilantro, finely chopped
  • 1 1/2 cup Italian parsley, stems removed, finely chopped
  • 1/4 cup oregano, stems removed, finely chopped
  • 1/4 cup thyme, stems removed, finely chopped
  • 1 1/2 cup extra-virgin olive oil

In a stainless-steel bowl, marinate the shrimp with 1 cup of the chimichurri. Let the mixture rest for one hour. On a hot grill, cook the shrimp for 1 to 2 minutes per side. For service, drizzle the chimichurri over the grilled shrimp and enjoy.

Citrus Chimichurri

Combine shallot, chili, garlic, vinegar, lemon juice, citrus zest, and 1 tsp. salt in a medium bowl. Let sit 15 - 30 minutes. Stir in herbs and additional salt. Whisk in olive oil.