Chimichurri Shrimp
Adapted from All Recipes
Prep Time: 15 minutes
Cook Time: 10 minutes
Marinate Time: 1 hour
Servings: 4
Ingredients
*Ingredients currently available at the farmers’ market
Chimichurri Sauce
1/2 cup finely chopped fresh parsley*
5 cloves of garlic*, finely chopped
1/2 shallot, finely chopped*
2 tablespoons finely chopped fresh oregano *
2 tablespoons red pepper flakes
1/2 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon salt
1 teaspoon freshly ground black or white pepper
Shrimp
1 pound jumbo or large shrimp*, peeled and deveined
3 tablespoons olive oil
1 tablespoon honey*
1 tablespoon garlic powder
2 teaspoons smoked paprika
1 teaspoon salt
1 teaspoon freshly ground black pepper
Directions
For the chimichurri, add parsley, garlic, shallot, oregano, red pepper, olive oil, vinegar, salt and pepper to a bowl; stir well to combine. Allow to sit for at lest 30 minutes or up to 1 hour to allow flavors to develop.
To marinate the shrimp, add peeled shrimp to a large bowl. Add olive oil, honey garlic powder, smoked paprika, salt and pepper. Mix well to coat the shrimp. Cover and marinate in the refrigerator for 30 minutes.
Heat a griddle or cast iron skillet over medium-high heat. Once hot, add shrimp in a single layer. Cook for 3 minutes on each side. You may have to work in batches.
Put cooked shrimp in a bowl, spoon a generous amount of the chimichurri sauce over the shrimp and toss to coat the shrimp.
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