Chimichurri Shrimp

• 1 cup arugula leaves
• 1/2 cup fresh flat-leaf parsley leaves
• 2 tablespoons chopped shallots
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon crushed red pepper
• 1 garlic clove
• 1/2 teaspoon kosher salt, divided
• Cooking spray
• 2 teaspoons canola oil
• 24 large shrimp, peeled and deveined (about 1 pound), tails on
• 1/2 teaspoon black pepper

1. Preheat grill to high.
2. Place first 7 ingredients and 1/4 teaspoon salt in the bowl of a mini food processor; process until smooth.
3. Coat grill rack with cooking spray. Combine oil and shrimp in a bowl; toss to coat. Thread 4 shrimp onto each of 6 skewers. Arrange skewers on grill rack; grill 2 minutes on each side or until done. Arrange shrimp on a platter; sprinkle with remaining 1/4 teaspoon salt and pepper. Drizzle with sauce.

arugula, parsley, shallots, lemon juice, extravirgin olive oil, red pepper, garlic, kosher salt, cooking spray, canola oil, shrimp, black pepper

Taken from www.myrecipes.com/recipe/chimichurri-shrimp (may not work)