Grilled shrimp and veggie kebabs with chimichurri recipe

Ingredients

• 3 tablespoons olive oil, plus more for brushing
• 2 tablespoons red wine vinegar
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon chopped fresh oregano
• 1 teaspoon chopped fresh rosemary
• Kosher salt and ground black pepper
• 16 large shrimp, peeled and deveined
• 1 large red bell pepper, cut into twelve 1-inch pieces
• 3 (½-inch-thick) pineapple rings, cut into 4 pieces each (12 pieces total)
• 2 large scallions, greens only, cut into six 1½-inch-long pieces each (12 pieces total)
• 2 ears fresh corn, shucked

1. Soak four 12-inch wooden skewers in water for 30 minutes.
2. In a small bowl, stir together the oil, vinegar, herbs, and a pinch each of salt and black pepper to make the chimichurri. Set aside.
3. Heat a grill to medium-high.
4. Skewer each kebab in the following order: shrimp, bell pepper, pineapple, scallion green, shrimp, bell pepper, pineapple, scallion green, shrimp, bell pepper, pineapple, scallion green, and shrimp. Brush a little oil over the skewers and season with salt and black pepper.
5. Grill the skewers, flipping them once, until the shrimp are opaque, about 3 minutes per side. Grill the corn, turning, until charred in spots, about 8 minutes.
6. Serve the kebabs with the corn alongside, and drizzle both with the chimichurri.