Grilled Chimichurri Shrimp Wraps Food

GRILLED SHRIMP WITH CHIMICHURRI SAUCE

Steps:

• Combine the olive oil, lemon juice, garlic, salt, and pepper in a large bowl. Whisk until well combined. Add the shrimp to the marinade, toss to coat, then set aside to marinate at room temperature for 15 minutes while you prepare the chimichurri sauce.
• Chimichurri (by hand): finely chop the parsley, cilantro, oregano, garlic, and shallot. In a medium mixing bowl, whisk the vinegar, olive oil, and lemon juice until emulsified. Add the chopped herbs and alliums, as well as the red pepper flakes, salt, and pepper. Stir to combine.
• Chimichurri (food processor): combine the parsley, cilantro, oregano, garlic, and shallot in a food processor. Pulse until the herbs and alliums are finely chopped. Add the red wine vinegar, lemon juice, red pepper flakes, salt, and pepper. Pulse 5-10 times more, or until well combined. Flip the motor to process and pour in the olive oil through the feed tube until the ingredients form a sauce. Makes about 1.5 cups.
• Skewer the shrimp onto 2 skewers, alternating heads and tails, and keeping them tightly packed.
• Heat a grill to high (450°F). Rub the grates with the cut side of a potato to prevent sticking, or brush with olive oil.
• Arrange the skewers on the grill in a single layer. Grill 2 minutes with the lid open, then flip and cook 2-3 minutes more or until cooked through. The shrimp are cooked through the moment they turn pink and are completely opaque. The ideal temperature is 120°F.
• Drizzle the shrimp with chimichurri sauce and serve immediately.

GRILLED SHRIMP WITH CHIMICHURRI

Steps:

• Soak wooden skewers in water for 30 minutes. Heat grill to high.
• Season shrimp with salt and pepper. Drizzle with oil and toss to coat. Thread onto skewers. Grill over high heat, turning once, until curled and opaque, 2 to 3 minutes per side. Brush and serve with chimichurri and grilled peppers and tomatoes.

ISLAND SHRIMP WRAP

Steps:

• For the island salsa: Combine mango, pineapple, strawberries, onion, jalapeno and lime juice in a bowl. Set aside.
• For the shrimp: Prepare shrimp seasoning by combining salt, pepper and garlic powder in a bowl.
• Prepare shrimp by sprinkling them on both sides with shrimp seasoning. Heat vegetable oil in large saute pan on medium to medium-high heat. Once oil is hot and sizzling, place shrimp in pan and cook until translucent on one side, approximately 1 1/2 minutes. Flip, then cook on other side until sides are curled up and translucent, 1 1/2 to 2 minutes. Remove shrimp from pan, cut into chunks and set aside.
• Place a whole-wheat tortilla shell on a flat surface, then place a small amount of each ingredient on top: spring lettuce mix, diced tomatoes, cooked shrimp chunks and island salsa. Spread along the bottom of the tortilla shell, making sure not to overfill. Take sides of tortilla shell and fold in towards center so the filling can still be seen. Bring up the bottom flap and continue to roll upward while tucking sides as rolled to the top, making sure to roll tightly to keep wrap together. Cut in a diagonal. Repeat with remaining ingredients.