Flame Grilled Shrimp on Toast Point


  1. Soak bamboo skewers for an hour in water. Then remove from water. This prevents them from catching on fire during grilling.
  2. Toss shrimp with chimichurri sauce cover and refrigerate for 1-2 hours to marinade.
  3. Portion the shrimp on the skewers. Then grill on medium heat portion of grill until pink about 1-2 minutes per side turning once.
  4. Remove gently from skewers and reserve.
  5. Spread goat cheese blend on toast points then top with shrimp. You can garnish with some dill sprigs.


  • 1 lb Bay Winds® Shrimp, White 16-20 Count, peeled, deveined tail on shrimp
  • 6 ea bamboo skewer(s), 8-inch
  • 1 1/2 cup water
  • 1/4 cup Contigo® Chimichurri Sauce
  • 1 tbsp Magellan® Cajun seasoning
  • 1 ea Peak Fresh Produce® Lemon(s), cut into quarters
  • 1 1/2 cup Nature's Best Dairy® Cheese, Goat, room temperature
  • 1 ea Peak Fresh Produce® Lemon(s), juiced and zest
  • 1 tbsp Peak Fresh Produce Dill, chopped
  • 1/4 tsp salt, sea
  • 1/4 tsp Roma® Black Pepper, Ground
  • 14 ea Heritage Ovens® Bread, Million Dollar White, toasted, crust removed, cut into quarters