Ingredients
12
Time
30m
Serves
3
Recipe by Megan Horsley
Ingredients
12
Time
30m
Serves
3
30-Minute Meal
Gluten-Free
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
6
Bamboo Skewers
1
Avocado
pitted and sliced
1/2 one 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 Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.
