Grilled shrimp and scallop skewers with roasted butternut squash and chimichurri

Our wild Argentina red shrimps ans wild Atlantic sea scallops are perfect for this delicious mix of flavours.

What you will need : Argentina red shrimps, Wild Atlantic scallops, a small bunch (25 g) fresh parsley, 2  tbsp dried oregano, 2 small garlic gloves (6 g), 1 red chilli,  4 tbsp red wine vinegar, 10 tbsp olive oil, a butternut squash.

Carefully cut your butternut squash into large chunks, drizzle with oil and some salt and pepper then roast for about an hour.

For the chimichurri, finely chop parsley and a red chilli and mix with crushed garlic, oregano, red wine vinegar and olive oil mix well and add a bit of salt to taste. The quantities above will make enough for 2 people.

Skewer your shrimps and scallops and use a bit of the chimichurri to marinate them before grilling them on high heat.

Once the squash is done, slide your shrimps and scallops off the skewer and slather the squash and seafood with the chimichurri.

YUUUUM