Spicy Grilled Gulf Shrimp Kabobs with Chimichurri over Grilled Garlic Scapes

Serves 4

20 jumbo gulf shrimp, deveined with shell left on
3 scallions cut into 2-3 inch lengths
4 wooden skewers, soaked in water for at least 15 minutes

Marinade For Shrimp
3/4 cup olive oil
3 cloves minced garlic
2 T Monahan’s Cajun seasoning

Chimichurri
4 cloves minced garlic
1 tightly packed cup of finely chopped fresh herbs (I used dill, basil, oregano, Italian parsley and rosemary)
1 T lemon zest
The juice of 1/2 lemon
1 cup olive oil
1/2 t red pepper flakes
Combine all ingredients in a bowl and let set at room temperature while grilling shrimp

Devein the shrimp by cutting down the backs with small sharp scissors or carefully cut with small-serrated knife. Remove the long dark veins and rinse under cold water.

Assemble kabobs by alternating scallions and shrimp on skewers. Curl the fat part of shrimp and skewer the tail first then through the thick end. Marinate, refrigerated for 1-3 hours. Before grilling, brush some of the marinade off of shrimp to prevent too much flare up. Grill kabobs over medium high, basting occasionally with the marinade, for about 3 minutes a side or until opaque in the center. Arrange grilled scapes on plates with kabobs placed on top then drizzle with chimichurri.

Grilled Garlic Scapes
Nice handful of scapes
Olive oil
Kosher salt
Toss scapes in olive oil and kosher salt. Grill, flipping occasionally until slightly softened and charred around the edges.