Grilled Shrimp Tacos with Basil Chimichurri
Grilled Shrimp Tacos with avocado and a quick basil chimichurri. This grilled shrimp recipe is perfect for summer. Fresh, healthy recipe!
Servings 4 Servings
Ingredients
Shrimp Taco Ingredients:
- 1 pound 26/30 count shrimp, peeled and deviened
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic minced
- 1 tablespoon lime
- 1/2 teaspoon salt
- 1 large avocado sliced
- 8 small corn tortillas
- oil
Basil Chimichurri
- 1 cup packed basil leaves
- 1/2 cup italian parsley
- 1/4 cup white wine vinegar
- 2 garlic cloves
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon salt
- 1/2 cup extra virgin olive oil
Instructions
- Place shrimp in a bowl. In another bowl whisk together olive oil, garlic, lime and salt. Pour mixture over shrimp and toss to coat. Cover and refrigerate for at least 30 minutes but no longer than 1 hour.
- Meanwhile if using wooden skewers begin soaking them in water.
- Prepare chimichurri by combining basil leaves, parsley, vinegar, garlic, crushed pepper and salt together in a food processor. Pulse until everything is finely minced. With food processor running slowly pour in olive oil and process until emulsified.
- Heat grill to medium high heat.
- Skewer 3 - 4 shrimp per skewer. Cook on grill for 2 - 3 minutes per side or until pink.
- Brush both sides of tortillas with oil and cook on grill 30 seconds - 1 minutes per side or until softened.
- To assemble a taco: place 2 slices of avocado and 3 - 4 shrimp on each taco shell. Drizzle with basil chimichurri. Repeat with remaining ingredients. Serve.
Notes
Enjoy!