We believe simpler is better, like with this dish, where Chef Tim likes to let the wine and fresh ingredients speak for themselves. This dish is for enjoying on a warm evening with a glass of Ferrari-Carano wine.
Ingredients
- 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 oile
Directions
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
