Happy National Shrimp Day - This one is for tonight's celebrations! 

Chimichurri Shrimp & Shishito Pepper Skewers

INGREDIENTS
Nonstick olive or coconut oil
cooking spray
2 pounds large (16/20-count)
wild-caught shrimp
1 teaspoon grated lime zest
Juice of 1 lime
Pinch of sea salt
Pinch of freshly ground black
pepper
1 pound shishito peppers
1½ cups cherry tomatoes
Chimichurri Sauce (page 107)

DIRECTIONS
1) Soak 12 wooden skewers in water for 30 minutes to prevent
burning on the grill. Heat a grill to medium-high.
2) In a medium bowl, combine the shrimp, lime zest, lime juice,
salt, and black pepper. Set aside to marinate while the grill
heats.
3) Drain the skewers and pat dry with a paper towel. Mist them
with cooking spray. On each of 4 skewers, thread 4 shrimp. On
the remaining skewers, thread the shishito peppers and toma-
toes, alternating them. Mist the skewers with cooking spray.
4) Grill the shrimp skewers for 2 minutes on each side, taking
care not to burn shrimp. Grill the...