1. The large (16/20 count) shrimp, and while you can go larger, I wouldn’t go any smaller. Small shrimp on the grill are easy to overcook, and they will become chewy.
2. The first step in the recipe – tossing the shrimp with baking soda and salt, then allowing them to air dry in the fridge – is completely optional, but HIGHLY recommended if you have the time. This step ensures juicer and plumper cooked shrimp. The end result is definitely worth the tiny bit of effort.
3. You can absolutely use frozen shrimp in this recipe. Just make sure you thaw the shrimp in the refrigerator overnight. Or, if you are in a pinch, you can thaw the shrimp under cool, running water.
4. If you are using wooden skewers versus metal skewers, make sure you soak the skewers in water for AT LEAST 30 minutes prior to threading the shrimp and peppers.
5. To keep the shrimp and peppers from spinning on the skewers, use TWO sets of skewers for each row of shrimp and for the peppers. (I removed the second set of skewers for my photos, so what you see pictured here is just one set)
6. If you are totally averse to cilantro, you can use just parsley in the chimichurri. However, if you are eliminating the cilantro, but you are up for a small foodie challenge, add a couple dashes of ground coriander to the chimichurri with the dried oregano. The coriander will provide a mild warm, spicy flavor that is typical of fresh cilantro.
7. The chimichurri can be made up to 3 days in advance and stored, covered, in the refrigerator. Just make sure you give the chimichurri and good whisk before using.