Ingredients

The following ingredients have 4 Servings
  • 2 pounds large shrimp (shelled and deveined)
  • olive oil
  • 3/4 cup cilantro leaves
  • 1 cup pineapple finely chopped
  • 1/4 cup organic canola oil
  • 2 Tablespoons lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • pinch or two red pepper flakes
  • 2 Tablespoons vegan buttery spread (or regular butter, melted)
  • salt and pepper
  • rice for serving

Instruction

  • Make the chimichurri: Place the cilantro leaves, canola oil, salt, pepper, and lime juice in the food processor. Pulse until finely chopped. Put into a bowl and add pineapple and red pepper flakes. Set aside.
  • Heat your grill to medium high. Place the shrimp on skewers, and brush with olive oil and season with salt and pepper. Grill for 2-3 minutes on each side or until pink and opaque.
  • Place on a serving tray and brush withe melted vegan buttery spread and season with salt and pepper. Serve shrimp over rice with chimichurri sauce.