- 2 cups lightly packed parsley
- 1 cup snipped chives
- 2 1/2 tablespoons sherry vinegar
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon finely grated peeled fresh horseradish
- 2 garlic cloves, finely chopped
- 1 teaspoon crushed red pepper
- 1 teaspoon honey
- 1/4 cup plus 3 tablespoons extra-virgin olive oil, plus more for brushing
- 1 1/2 tablespoons whole-grain mustard
- Kosher salt
- Black pepper
- 2 medium fennel bulbs—halved lengthwise, cored and cut into thin wedges
- 24 large shrimp, shelled and deveined
How to make this recipe
Preheat the oven to 375°. In a food processor, combine the parsley with the chives, vinegar, lemon juice, horseradish, garlic, crushed red pepper, honey, 1/4 cup plus 2 tablespoons of olive oil and 1/4 cup of water and pulse until the herbs are finely chopped. Scrape the chimichurri into a bowl, stir in the mustard and season with salt and black pepper.
Arrange the fennel pieces on one half of a large rimmed baking sheet, keeping the wedges intact. Brush with olive oil and season with salt and pepper. Roast for 25 to 30 minutes, until tender.
In a medium bowl, toss the shrimp with the remaining 1 tablespoon of olive oil and season with salt and black pepper. Spread the shrimp on the other half of the baking sheet and roast for 5 minutes, until just cooked through.
Thread the shrimp onto twenty-four 6-inch skewers and arrange on a platter with the fennel wedges. Serve with the mustard chimichurri.
The chimichurri can be made early in the day and refrigerated. Bring to room temperature before serving.