Sams Grilled Big Ass Shrimp Steak With Chimichurri Recipes

Steps:

• Cook the fries according to the package instructions.
• Meanwhile, preheat a grill pan over a medium-high heat. Add the shrimp to a bowl along with the olive oil and toss. Sprinkle the shrimp with the steak seasoning. Grill the shrimp until plump and opaque, 2 to 3 minutes per side. Remove the shrimp from the grill, then add them to a bowl. Toss with the half of the chimichurri sauce. Set aside.
• Place the naan breads on the grill to warm and slightly char, about a minute per side.
• To build, divide and spread the aioli on the grilled naan. Divide the arugula, avocado, tomatoes and pickled onions between the two. Top with the shrimp, fries and remaining chimichurri.
• Lay two pieces of foil, slightly longer than the longest side of the naans, out on the counter. Place the naans so that two-thirds is on the foil and one-third is on the counter. Roll the naans from left to right and wrap the foil around the bottoms to keep the wraps neatly rolled.
• Serve immediately.

Steps:

• Put Chimichurri ingredients into a food processor and process until fairly smooth.
• Place the Shrimp and the steak into a glass bowl or baking dish and cover with chimichurri sauce.
• Refrigerate and let marinate for 1/2 to 1 hour.
• Grill the steak on high about 5 minutes, then flip over and add the shrimp to the grill, basting both with some of the extra sauce.
• Grill everything until done - which should only be a few minutes.
• Slice the steak into thin slices and serve with the shrimp and extra sauce for dipping.

Steps:

• Soak wooden skewers in water for 30 minutes. Heat grill to high.
• Season shrimp with salt and pepper. Drizzle with oil and toss to coat. Thread onto skewers. Grill over high heat, turning once, until curled and opaque, 2 to 3 minutes per side. Brush and serve with chimichurri and grilled peppers and tomatoes.