Do the Chimichurri sauce first. Place the oil and garlic in a food processor and let them infuse. Then, add the rest of the ingredients for the chimichurri and mix everything.
Next is the Courgette ribbon salad. Cut the courgette into thin strips using a vegetable peeler and place the strips in a mixing bowl.
Add the sugar snaps, chimichurri and salt and pepper. Mix them to make the salad. Set aside.
Preheat the oven to 180 degrees Celsius.
Wash the shrimps, peel and de-vein. Season with some salt and pepper.
Take each shrimp and skewer it with a cocktail stick.
Place the skewers on a baking tray, drizzle with the remaining chimichurri mixture and bake in the oven for about 6 minutes.
Serving Suggestions: To serve, place the shrimp over a handful of courgette salad and drizzled with the Chimichurri sauce.