Chimichurri Shrimp Lettuce Wraps
Recipe by Megan Horsley
Ingredients
12
Time
30m
Serves
3
Chimichurri is a delicious Argentinian parsley and cilantro sauce that is fresh, zesty and pairs well with grilled meat or fish. This recipe uses shrimp which makes for a quick and easy meal to prep for your next barbecue. The Boston lettuce offers a light vehicle for the saucy grilled shrimp making this the perfect main or appetizer for a hot summer night.
30-Minute Meal
Gluten-Free
Ingredients
3large
Garlic Cloves
2Tbsp
Red Onion
1Tbsp
Red Chili Flakes
1cup
Cilantro
1cup
Parsley
1/4cup
Red Wine Vinegar
1/2cup
Extra-Virgin Olive Oil
1/2tsp
Sea Salt
1/2lb
Large Shrimp
6
Bamboo Skewers
1
Avocado
1/2one head
Boston Lettuce
Instructions
1
Preheat the grill to 400℉.
2
In a small bowl mix together the garlic, red onion, red chili flakes, cilantro, parsley, vinegar, oil and salt.
3
Put the shrimp on the skewers and marinate in the chimichurri for 15 minutes in the refrigerator. Set aside the unused marinade.
4
Grill the shrimp for three to four minutes on each side. If using, brush the avocado with some of the marinade and grill for five minutes. Take the shrimp off the skewers and place them on the lettuce leaves. Top with the leftover marinade and the grilled avocado. Enjoy!
More Recipes by Megan Horsley
Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.
