Rick Bayless’ grilled shrimp, poultry, or beef with Mexican chimichurri sauce.
Perfect for Cinco de Mayo coming up. Rick is one of the most talented chefs I’ve met. One of my favorites during a class he taught for me was a delicious grilled shrimp marinade that doubled as a dipping sauce. Honestly, I could eat the sauce sans shrimp! Here’s how Rick did it:
Set a dry skillet over medium heat. Lay 1/2 head of unpeeled garlic cloves and 3 Serrano chilies in the pan. Roast, turning frequently, for about 10 minutes for the chilies and 15 minutes for the garlic, or until soft and blotchy brown in spots. Let cool until they can be handled, and then slip the skins off the garlic and pull the stems off the chilies and, wearing rubber gloves, roughly chop (no need to remove the seeds). Place in a food processor along with 1 bunch each cilantro and parsley (lower stems removed), 1/2 cup olive oil, and up to 2 teaspoons salt. Process until nearly smooth (it will be pasty). Remove 1/3 cup and stir in 3 tablespoons water. This will be your extra sauce for dipping, whatever. Use the remaining sauce to brush on shrimp, poultry, beef, etc. and grill as desired.