Grilled Chimichurri Shrimp Salad (Print Version)
# Ingredients:
→ Chimichurri Sauce
01 -
1 cup fresh parsley leaves
02 -
1/2 cup fresh mint leaves
03 -
3 tablespoons fresh lemon juice
04 -
1/4 cup olive oil
05 -
2 garlic cloves
06 -
1/2 teaspoon chili flakes
07 -
1/2 teaspoon salt
→ Grilled Shrimp and Couscous Salad
08 -
1/2 pound shrimp, cleaned and shelled (10-12 counts)
09 -
1/2 pound asparagus, trimmed and quartered
10 -
1 red bell pepper, seeds discarded and sliced thin
11 -
Cooking oil spray
12 -
Salt to taste
13 -
1/2 pound pearl or Israeli couscous
# Instructions:
01 -
Bring a pot of water to a rolling boil, season with salt, and cook couscous until al dente (about 7-10 minutes) or as per package directions.
02 -
In a food processor, combine parsley, mint, lemon juice, olive oil, garlic, chili flakes, and salt. Blend into a smooth sauce. Transfer to a bowl and set aside.
03 -
Once couscous is cooked, transfer to a large mixing bowl. Add half of the chimichurri sauce, toss well, and set aside.
04 -
Preheat a gas grill or cast iron grill pan. Season the shrimp with salt and pepper, spray the grill with oil, and grill shrimp and vegetables. Cook shrimp until they are curled and pink (about 1-2 minutes each side). Cook vegetables until crisp-tender. Remove from grill and transfer to the bowl with couscous.
05 -
Roughly chop the grilled vegetables. Add them to the bowl with couscous and shrimp. Toss well. Drizzle the remaining chimichurri sauce on top. Serve cold or at room temperature, plated individually or in a large serving bowl.
# Notes:
01 -
This dish can be served cold or at room temperature, making it a versatile option for any occasion.