Grilled shrimp skewers with chimichurri

• 680 g large shrimppeeled and deveined, tail-on (about 32 shrimp)
• 3 tbs avocado oil
• 1 tsp smoked paprika
• 1 ½ tsp kosher salt
• ½ tsp black pepperfreshly ground
• 1 bunch flat-leaf parsleyleaves and tender stems, about 60g
• 4 garlic clovesminced
• 1 tbs fresh oreganofinely chopped, or 1 tsp dried
• 3 tbs red wine vinegar
• 80 ml extra-virgin olive oil
• ½ tsp red pepper flakes
• 1 medium lemonhalved

1. 1

   If using wooden skewers, soak them in water for at least 10 minutes. Meanwhile, make the chimichurri: finely chop the parsley and combine it in a medium bowl with the minced garlic, oregano, red wine vinegar, olive oil, red pepper flakes, and 0.5 tsp of the kosher salt. Stir well — it should look loose and vibrant green with little flecks of red. Set aside so the flavors can meld while you prep the shrimp.

   Tip: The chimichurri tastes even better after 10-15 minutes of sitting. Don't blend it — you want a rough, rustic texture.

2. 2

   Pat the shrimp dry with paper towels and toss them in a bowl with 1 tbs of the avocado oil, the smoked paprika, remaining 1 tsp kosher salt, and black pepper. Thread about 8 shrimp onto each skewer, piercing each shrimp through the head and tail so they lay flat and cook evenly.

   Tip: Dry shrimp = better char. Threading through both ends keeps them from spinning when you flip the skewers.

3. 3

   Heat your grill or grill pan over high heat and brush the grates with the remaining 2 tbs of avocado oil. Once the grill is ripping hot and you see wisps of smoke, lay the skewers down. Cook without moving for 2-3 minutes until the undersides turn pink and opaque with light char marks. Flip and cook another 2-3 minutes until the shrimp are fully pink, slightly curled into a C-shape, and have nice grill marks.

   Tip: Shrimp curled into a tight O are overcooked — pull them when they're a loose C shape. The whole cook is fast, so don't walk away.

4. 4

   Transfer the skewers to a platter, squeeze the lemon halves over the top, then spoon the chimichurri generously over the shrimp. Serve immediately.

   Tip: Keeps in the fridge for up to 2 days. Store shrimp and chimichurri separately. Reheat shrimp gently in a skillet over medium heat for 2 minutes — they overcook quickly.

• grill or grill pan (30cm (12-inch))
• skewers (25cm (10-inch))
• mixing bowl (medium)
• cutting board

Per serving

Nutritional values are estimates only.