Easy Grilled Shrimp With Chimichurri

Method

1. 1

   Mix together 1 small red onion, finely chopped, 3 garlic cloves, finely chopped, ½ Fresno chile, finely chopped, ½ cup extra-virgin olive oil, ½ cup finely chopped parsley, 2 Tbsp. fresh lime juice, 2 Tbsp. red wine vinegar, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and ½ tsp. freshly ground pepper in a small bowl. Cover chimichurri and chill at least 30 minutes. Do Ahead: Chimichurri can be made 1 week ahead (its flavor improves as it sits); keep refrigerated.

2. 2

   Prepare a grill for medium-high heat. Toss 1½ lb. large shrimp, peeled, deveined, tails left on, 2 Tbsp. vegetable oil, a pinch of salt, and a pinch of pepper in a medium bowl. Grill shrimp until pink and charred, 2–3 minutes per side.

3. 3

   Transfer shrimp to a large plate or platter and spoon a generous amount of chimichurri over.

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