|4||lb.||Wild Caught Gulf Shrimp, size 16/20, peeled and deveined, tail off|
|6||cups||Fresh basil leaves|
|6||ea.||Garlic, whole cloves|
|4||ea.||Jalapeño, no seeds|
|Salt and pepper, to taste|
Combine cilantro, basil, oregano, garlic, jalapeños, shallots, cumin, sherry vinegar, lime juice and black pepper in a food processor. Process until a paste forms and drizzle olive oil until incorporated. Reserve 1 cup chimichurri to serve on the side. Skewer each shrimp through the tail and then the head to form a “C”. Place skewers in a bowl, pour remaining chimichurri marinade over and toss to coat well. Marinate for at least 30 minutes or up to 3 hours before cooking. Remove shrimp from marinade and season with salt and pepper. Grill shrimp over medium-hot grill and cook for about 1 minute on each side. Serve with remaining chimichurri sauce on the side.
*THIS RECIPE IS FROM AMERICAN SHRIMP PROCESSORS’ ASSOCIATION MEMBER SHRIMP PROCESSOR, PAUL PIAZZA & SON, INC.