Easy Grilled Shrimp With Chimichurri

Ingredients

For 4 servings

• •1 small red onion, finely chopped
• •3 garlic cloves, finely chopped
• •0.5 Fresno chile, finely chopped
• •0.5 tasse extra-virgin olive oil
• •0.5 tasse finely chopped parsley
• •2 c. à soupe fresh lime juice
• •2 c. à soupe red wine vinegar
• •2 c. à café Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more
• •0.5 c. à café freshly ground black pepper, plus more
• •1.5 lb large shrimp, peeled, deveined, tails left on
• •2 c. à soupe vegetable oil

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.