Chimichurri Shrimp Lettuce Wraps

Name: Chimichurri Shrimp Lettuce Wraps
Cook time: 30 min
Yield: 3 servings
Ingredients: Garlic Cloves; Red Onion; Red Chili Flakes; Cilantro; Parsley; Red Wine Vinegar; Extra-Virgin Olive Oil; Sea Salt; Large Shrimp; Bamboo Skewers; Avocado; Boston Lettuce

Recipe by Megan Horsley

Ingredients

Time

30m

Serves

Chimichurri is a delicious Argentinian parsley and cilantro sauce that is fresh, zesty and pairs well with grilled meat or fish. This recipe uses shrimp which makes for a quick and easy meal to prep for your next barbecue. The Boston lettuce offers a light vehicle for the saucy grilled shrimp making this the perfect main or appetizer for a hot summer night.

30-Minute Meal

Gluten-Free

Ingredients

3 large

Garlic Cloves

minced

2 Tbsp

Red Onion

minced

1 Tbsp

Red Chili Flakes

1 cup

Cilantro

chopped

1 cup

Parsley

chopped

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

Bamboo Skewers

Avocado

pitted and sliced

1/2 one head

Boston Lettuce

leaves washed and separated

Instructions

Preheat the grill to 400℉.

In a small bowl mix together the garlic, red onion, red chili flakes, cilantro, parsley, vinegar, oil and salt.

Put the shrimp on the skewers and marinate in the chimichurri for 15 minutes in the refrigerator. Set aside the unused marinade.

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!