Nashville Hot Chimichurri Sauce

Chef Ryan Wiebe
Servings

6 servings

Prep Time

15 minutes

Cook Time

10 minutes

Cuisine

Modern American

Category

Appetizers/Snacks

This easy Nashville Hot Chimichurri sauce will take your next protein from good to freaking amazing. Spiceology's take on a Nashville Hot blend is slightly sweeter, but still packs a punch of flavorful heat. Don't feel like chopping all those fresh herbs? You can also use our Chimichurri blend to save some time.
Nashville Hot Chimichurri Sauce

Ingredients

  • 3 pounds uncooked shrimp
  • 2 cups pineapple chunks
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 2 tablespoons Spiceology Maui Wowee Teriyaki Rub
  • 3 tablespoons oil (avocado is best)
  • Teriyaki sauce

Directions

  1. Preheat your griddle over medium heat. Remove the shells and tails from the shrimp. Coat both sides of the shrimp with salt, white pepper, and the Maui Wowee Rub.
  2. Thread the shrimp onto your skewers along with the pineapple chunks.
  3. Preheat your griddle over medium heat. Put a thin coat of oil down on the griddle surface.
  4. Place the kabobs down and cook for 1-2 minutes per side, until the shrimp are pink and opaque throughout, or they reach a minimum internal temperature of 120°.
Recipe Products
Blend

Nashville Hot Chicken Seasoning

Key Ingredients

Cayenne Pepper, Onion Granules, Paprika, Paprika, Light Chili Powder