Piquant Grilled Shrimp with Chimichurri Seasoning (2024)

Piquant Grilled Shrimp with Chimichurri Seasoning is a flavorful dish that will please everyone. It can be served as an appetizer or main dish.

Welcome to Feature Friday. This week my friend Julie Kinnaird has not only shared one of her amazing recipes with us but in addition, paired it with a nice bottle of Chilean wine. Julie currently works at Vine Connections as coordinator for their global events and is a food&wine extraordinaire. Juliegraduated from the Scottsdale Culinary Institute in 1995. She interned at Vincent’s on Camelback andwas the pastry chef at Franco’s Trattoria in Scottsdale.

Julie also taught culinary classes at Kitchen Classics, University of Phoenix, University of Wyoming, and continues to teach classes here in Fort Collins, CO. Yes, we’re lucky!When Julie isn’t traveling the world trying out new wines, creating new delicious meals, decorating yet another birthday or wedding cake, or at the gym (where I met her), she is with her adorable family. She is blessed with her husband John and her two adorable children Jensen, kindergarten super-hero, and Linnea, a 3-year-old prima ballerina. It has been a joy getting to know Julie over the last 6 years. I always look forward to her annual Christmas cookie plate orwhenI can try one of her recipes.

This meal is paired with Chilean Wine, Mayu, Pedro Ximenez 2012 Mayu Pedro Ximenez -A stylish white wine that offers appealing floral and fruit aromas, with flavors balanced by fresh acidity, minerality, and a long finish. It is best served with a range of foods, especially shellfish and other seafood.Click here for more information on Vine Connections and their Chilean and Argentine wine collections.

How do you make Piquant Grilled Shrimp with Chimichurri Seasoning?

• Thoroughly combine all spice mix ingredients. This will make almost 1/2 cup of seasoning. Store in a small container or jar.

• Place shrimp in a shallow glass dish. Toss with 1-2 tablespoons of Chimichurri spice mix to coat. Cover with plastic wrap and refrigerate for at least 1 hour, up to 12 hours.

• Meanwhile, combine 1/4 cup olive oil, lemon juice, red wine vinegar, parsley, garlic, and salt in a food processor or blender and pulse to combine.

• Combine shrimp and a small amount of the sauce until coated, reserving the rest for dipping. Thread shrimp on metal skewers or wooden skewers that have been soaked in water.

• Preheat grill. Grill shrimp about 3 minutes per side or until they just turn pink. Brush mushroom caps with olive oil and season with a little of the spice mix. Grill until cooked thru; cool slightly and cut in halves.

• Remove shrimp from skewers and divide amongst 4 small plates. Combine olives with capers and a little extra-virgin olive oil and spoon onto shrimp. Add mushrooms to plates and garnish with cilantro and lemon wedges. Season remaining parsley sauce with Chimichurri Spice Mix and serve as a dipping sauce.

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