2 lbs shrimp
2 tbsp Kinder’s Carne Asada Mexican Style Citrus Marinade
2 bunches Italian parsley
1 bunch cilatro
1 tbsp Kinder’s Spicy Garlic Seasoning
4 large garlic cloves
2 Fresno peppers (red jalapeno)
1/2 cup olive oil
3 tbsp red wine vinegar
1 tbsp freeze dried oregano (optional)
1 shallot, finely diced (optional)
Chop parsley and cilantro finely. Fine dice all other ingredients.
Combine with Kinder’s Spicy Garlic Seasoning, olive oil, vinegar, and the rest of the ingredients, mix well.|Add chimichurri generously on the skewers, enjoy!
Refrigerate for at least 15 minutes before serving, Chimichurri can be kept in sealed container up to two weeks.
Peel and devein shrimp, then skewer.
Season with Kinder’s Carne Asada Mexican Style Citrus Marinade
Heat grill to medium high heat.
Place shrimp skewers on grill, cook for 3-4 minutes. Flip and cook for another 3-4 minutes, remove from grill.
Smoky mesquite with sea salt & pepper