Grilled Chile Lime Shrimp (Marinade)

Gavin served these at his July 27, 2013 party, along with grilled chicken thighs. Excellent!

1 pound sweet Georgia sustainable white shrimp, peeled and deveined
2 tablespoons olive oil
5 cloves garlic, smashed and finely chopped
1/2 jalapeno pepper, minced
1 1/2 tablespoons chopped chives/cilantro/Italian parsley leaves
Squeeze of lime juice
Ground black pepper

Combine the shrimp with the rest of the ingredients. Grill until just opaque. Serve immediately.

Chimichurri For Grilling Chicken or Pork Tenderloin

Gavin served grilled chicken thighs at his July 27, 2013 party. He also served grilled shrimp (Chile Lime Shrimp Marinade).

1 cup packed flat leaf parsley sprigs
1/2 cup EVOO
Juice of 1 large lemon
1/4 cup each: fresh oregano leaves, packed cilantro sprigs
3 cloves garlic
1 tsp each: ground cumin, crushed red pepper
1/2 tsp salt
2 pork tenderloins, about 1 pound each

Combine parsley, EVOO, lemon juice, oregano, cilantro, garlic, cumin, red pepper, salt in a food processor or blender: process until pureed.

Reserve 1/2 cup of the puree for serving: refrigerate. Place pork tenderloins in a large food storage bag: put remaining puree over pork. Refrigerate 2 - 12 hours, turning occasionally.

Prepare the grill for medium heat. Remove pork from marinade, wiping marinade off pieces. Grill pork turning often until cooked to 160 degrees, 15-25 minutes, moving to cooler parts of the grill to avoid burning. Let stand 5 mins. Slice pork: serve with reserved sauce.