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Lime and Dill Chimichurri Shrimp

Chimichurri is a very popular condiment in Argentina and Uruguay and is most often used as a dipping sauce or a marinade for meats. My chimichurri shrimp version incorporates dill and lime, which give it a brighter flavor, making it ideal for spring and summer entertaining. —Bonnie Landy, Castro Valley, California
  • Total Time
    Prep: 25 min. + standing Grill: 10 min.
  • Makes
    4 servings


  • 1/2 cup extra virgin olive oil
  • 1/2 cup packed fresh parsley sprigs
  • 1/4 cup snipped fresh dill
  • 1/4 cup fresh cilantro leaves
  • 3 tablespoons lime juice
  • 3 garlic cloves, halved
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
  • 1 medium red onion, cut into thick wedges
  • 1 medium zucchini, cut into 1/2-inch pieces
  • 1 medium yellow summer squash, cut into 1/2-inch pieces
  • 8 cherry tomatoes
  • Crusty bread


  • Place first 8 ingredients in a food processor; process until pureed. Reserve 6 tablespoons mixture for serving. Place remaining mixture in a bowl; toss with shrimp and vegetables. Let stand 15 minutes.
  • Alternately thread shrimp and vegetables onto 8 metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from heat until shrimp turn pink, 3-4 minutes per side. Serve on bed of additional herbs with crusty bread and reserved sauce.
Nutrition Facts
2 kabobs: 316 calories, 22g fat (3g saturated fat), 138mg cholesterol, 371mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 21g protein.

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