Name: Shrimp skewers with Chimichurri and Summer Succotash
Yield: 4-6
Ingredients: 1 lb. large shrimp, peeled and deveined (tails on optional); 1 Tbsp. olive oil; Salt and black pepper, to taste; Wooden or metal skewers (if wooden, soak in water for 20 minutes); 2 Tbsp. red wine vinegar; 1/2 cup fresh parsley, stems removed, chopped; ¼ cup fresh oregano, chopped; 3-4 garlic cloves, minced; 1/2 -1 red chili, seeded and minced (to taste); 1/4 tsp. smoked paprika; 1/2 cup olive oil; Salt and pepper, to taste; 1 Tbsp. olive oil; 4 slices thick cut bacon, cut into 1/4 -inch slices; 1 small shallot or 1/4 red onion, finely diced; 1 garlic clove, minced; 2 sprigs, fresh thyme, stems removed, leaved minced; 2 cups fresh corn kernels (about 4 ears) or frozen sweet corn (thawed); 6 oz. frozen lima beans, thawed; 1 cup cherry tomatoes, halved; Salt and pepper, to taste; Chopped fresh basil or parsley (for garnish)

Shrimp skewers with Chimichurri and Summer Succotash

Juicy, perfectly grilled shrimp are brushed with a bright, garlicky chimichurri sauce bursting with fresh herbs and a touch of heat. Served alongside a colorful summer succotash featuring sweet corn, tender beans, and ripe tomatoes, this dish is bold, balanced, and packed with fresh, seasonal flavor in every bite.

Serves

4-6

Ingredients

For the Shrimp Skewers

1 lb. large shrimp, peeled and deveined (tails on optional)

1 Tbsp. olive oil

Salt and black pepper, to taste

Wooden or metal skewers (if wooden, soak in water for 20 minutes)

For the Chimichurri

2 Tbsp. red wine vinegar

1/2 cup fresh parsley, stems removed, chopped

¼ cup fresh oregano, chopped

3-4 garlic cloves, minced

1/2 -1 red chili, seeded and minced (to taste)

1/4 tsp. smoked paprika

1/2 cup olive oil

Salt and pepper, to taste

For the Summer Succotash

Directions

Make the Chimichurri: In a bowl, whisk vinegar, parsley, oregano, garlic, chili, and paprika. Slowly stream in olive oil while blending to combine. Season with salt and pepper to taste. Set aside (can be made ahead).

Prepare the Shrimp: Toss shrimp with olive oil, salt, and pepper. Marinate with 1 tablespoons of the chimichurri for 15 minutes. Thread shrimp onto skewers.

Grill the Shrimp: Preheat a grill or grill pan over medium-high heat. Grill shrimp skewers for 2–3 minutes per side, or until opaque and curled up and slightly charred. Remove from heat and brush lightly with chimichurri.

Make the Succotash: In a large skillet, heat olive oil over medium-low heat, cook the bacon low and slow to render the fat. Sauté shallot for 2–3 minutes until soft. Add garlic and cook 30 seconds more. Stir in corn, lima beans, and tomatoes. Cook for 5 minutes until tomatoes soften and corn is tender. Season with salt, pepper, and fresh herbs.

Serve: Plate shrimp skewers over a bed of summer succotash. Drizzle with extra chimichurri and garnish with fresh herbs.

From Shawnie's class “Flavors from the Farmer’s Market: A Fresh Cooking Class”

France

Shrimp skewers with Chimichurri and Summer Succotash

Directions

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