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    • Skewered Tiger Shrimp with Ribbon Courgette Salad and Chimichurri

    Mark Sharron
    Easy
    20 minutes
    4

    Tiger shrimp are rich in protein and essential fatty acids. They can be peeled and eaten as a snack, taken in as part of a meal or incorporated into a salad.

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    Ingredients

    • 1kg whole tiger shrimp
    • salt and pepper
    • rapeseed oil
    • For the Chimichurri
    • 5 tablespoons extra virgin olive oil
    • 2 garlic cloves
    • 3 tablespoons flat-leaf parsley, chopped
    • 2 tablespoons coriander leaves
    • 1 tablespoon fresh oregano or 1 tsp dried oregano
    • 1/2 lime, juiced
    • 1 teaspoon red wine vinegar
    • 1/2 teaspoon salt
    • 1/2 red chilli, deseeded and roughly chopped
    • For the Courgette ribbon salad
    • 2 small courgettes
    • A handful of sugar snap peas, cut into thin strips

    Method

    • Skewered Tiger Shrimp with Ribbon Courgette Salad and Chimichurri — Step-by-Step Method
    • Rinse whole tiger shrimp under cold running water
    • Peel and devein shrimp, leaving tails on for presentation
    • Pat shrimp dry with kitchen paper
    • Season shrimp lightly with salt and pepper
    • Thread shrimp onto pre-soaked wooden or metal skewers
    • Drizzle or brush shrimp with a small amount of rapeseed oil
    • Wash and trim ends of courgettes
    • Using a peeler, shave courgettes lengthwise into thin ribbons
    • Wash sugar snap peas and slice into thin strips (julienne)
    • Set courgette ribbons and sugar snap peas aside in a mixing bowl
    • Finely chop garlic cloves, flat-leaf parsley, coriander leaves, oregano (if fresh), and red chilli
    • In a small bowl, combine olive oil, chopped garlic, parsley, coriander, oregano, lime juice, red wine vinegar, chopped chilli, and salt
    • Mix chimichurri ingredients thoroughly, taste, and adjust lime or salt as needed
    • Set aside for flavors to meld
    • Preheat grill, grill pan, or barbecue to medium-high heat
    • Place shrimp skewers on the grill
    • Cook 2–3 minutes per side, or until pink, opaque, and lightly charred
    • Remove from heat
    • Just before serving, drizzle a small amount of olive oil and a squeeze of lime juice over courgette ribbons and sugar snaps
    • Toss lightly, season to taste with salt and pepper
    • Plate the courgette salad in a low mound or nest on each plate
    • Lay grilled shrimp skewers over the courgette salad, tails facing outward for presentation
    • Spoon chimichurri generously over shrimp and around plate
    • Serve immediately, with extra chimichurri on the side