Skewered Tiger Shrimp with Ribbon Zucchini Salad and Chimichurri

The tiger shrimp, ribbon zucchini salad, and zesty chimichurri go so well together that they will make your taste buds dance. This recipe for barbecue is a symphony of flavors that will make your grilling experience better.

Ingredients:

• 1 lb tiger shrimp, peeled and deveined
• 2 zucchinis, sliced into ribbons
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 tablespoon red wine vinegar
• Salt and pepper to taste
• Wooden skewers, soaked in water
• For Chimichurri:
• 1 cup fresh cilantro, chopped
• 1/2 cup fresh parsley, chopped
• 3 cloves garlic, minced
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper to taste

Instructions:

Preheat the barbecue grill to medium-high heat

In a bowl, mix olive oil, minced garlic, chopped parsley, red wine vinegar, salt, and pepper

Add tiger shrimp to the mixture, ensuring they are well-coated

Marinate for 15 minutes

Thread the marinated tiger shrimp onto the soaked wooden skewers

Place the skewers on the preheated grill and cook for 2-3 minutes per side or until shrimp are opaque and grill marks appear

In a separate bowl, whisk together the ingredients for chimichurri: cilantro, parsley, minced garlic, olive oil, red wine vinegar, salt, and pepper

In another bowl, toss zucchini ribbons with a drizzle of olive oil, salt, and pepper

Serve the skewered tiger shrimp on a bed of ribbon zucchini salad, drizzle with chimichurri sauce, and garnish with additional chopped parsley

Enjoy the delicious skewered tiger shrimp with ribbon zucchini salad and chimichurri