Directions

Make the Chimichurri

1. Add chopped serrano and garlic into the Molcajete. Sprinkle 2 tablespoons salt over the chiles and garlic to assist the ingredient break down. Using the tejolote (pestle), smash ingredients in a circular motion until a paste. 

2. Add scallion tops to Molcajete and repeat the process, smashing for approximately 3 minutes. Tip:  When breaking down herbs it is easier to use the tejolote to smash them using an up-and-down motion to start. Once the herbs are broken down, use the traditional circular motion to grind into a paste.

3. Add the cilantro and repeat the above process until it forms a paste (about 3 minutes). Tip: Once one herb is ground into a paste, use the tejolote to push the paste to one side of the Molcajete’s bowl, leaving an empty side to process the next whole herb onto.

4. Add the dill and repeat the above process until it forms a paste (about 3 minutes).

5. Add the basil and repeat the above process until it forms a paste (about 3 minutes).

6. Once all the herbs are incorporated and in paste form, add lemon juice into the Molcajete and mix it into the paste using a spoon. 

7. Slowly drizzle 1 cup of olive oil into the mixture, incorporating with a spoon or fork. 

8. Taste the finished sauce and season with more salt or lemon juice if needed. 

9. Use this sauce to marinate meats or to saute shrimp. 

For the Shrimp

1. Marinate the shrimp by tossing it with paprika and salt, evenly coating all pieces. Let sit for 10 minutes. 

2. Heat a large skillet over medium-low for about 5 minutes or until the surface is hot. Pour in 3 tablespoons of olive oil, allowing to heat for one minute.

3. Toss in shrimp, making sure each piece lays flat against the skillet’s surface. If your skillet isn’t large enough, work in batches to avoid over-crowding.

4. Cook shrimp on the first side for one minute, then flip and cook on the reverse side for one minute.

5. Pour in ½ cup of chimichurri sauce and toss shrimp, cooking another two minutes until the shrimp begins to curl and turn pink.

6. Add ¼ cup of water to create a pan sauce.

7. Serve shrimp and pan sauce over basmati rice and/or alongside corn tortillas.