Popular Conditions & Diets
Ingredients
12
Time
30m
Serves
3
Recipe by Megan Horsley
Ingredients
12
Time
30m
Serves
3
3 large
Garlic Cloves
minced
2 Tbsp
Red Onion
minced
1 Tbsp
Red Chili Flakes
1 cup
Cilantro
chopped
1 cup
Parsley
chopped
30-Minute Meal
Gluten-Free
1/4 cup
Red Wine Vinegar
1/2 cup
Extra-Virgin Olive Oil
1/2 tsp
Sea Salt
1/2 lb
Large Shrimp
peeled, deveined and patted dry
6
Bamboo Skewers
1
Avocado
pitted and sliced
1/2 head
Boston Lettuce
leaves washed and separated
1
Preheat the grill to 400℉.
2
In a small bowl mix together the garlic, red onion, red chili flakes, cilantro, parsley, vinegar, oil and salt.
3
Put the shrimp on the skewers and marinate in the chimichurri for 15 minutes in the refrigerator. Set aside the unused marinade.
4
Grill the shrimp for three to four minutes on each side. If using, brush the avocado with some of the marinade and grill for five minutes. Take the shrimp off the skewers and place them on the lettuce leaves. Top with the leftover marinade and the grilled avocado. Enjoy!
Megan Horsley is a Registered Holistic Nutritionist, recipe developer, and firm believer that healthy food should never be boring. As co-founder of Wellness Collective Services with her husband, Jonathan, she helps people fuel their lives with nourishing meals that are both nutrient-dense and crave-worthy. Drawing from her background in nutrition, fitness, and years spent cooking for families, Megan creates recipes that make healthy eating feel easy, approachable, and enjoyable. Outside the kitchen, you'll usually find her keeping up with her energetic son, weight training, catching a Blue Jays game, or happily exploring Toronto's cafés.
